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