Norwegian Scallops with Lemon and Ginger

This recipe with Norwegian scallops and exciting ingredients from the Asian kitchen is perfect as an appetizer. 

Difficulty Medium
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  • If you are using fresh scallops you have to open and rinse the shells. Frozen scallops should be thawed in the refrigerator and dried well with a paper towel.

  • Cut each scallop in half, so you get two even slices.

  • Cut spring onion in thin slices and pickled ginger in strips.

  • Heat two thirds of the peanut oil in a frying pan.

  • Add scallops on the pan and fry on medium heat for approx. 30 seconds on each side. Place on a plate.

  • Heat the rest of the peanut oil and sauté spring onion for a couple of seconds.

  • Add lemon juice and sherry and bring to a boil.

  • Stir in pickled ginger, taste with salt and pepper, and maybe a little brine from the pickled ginger.

Serve the scallops with the wok.