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Salmon and Strawberry Salad

Strawberries and Scallops

By WLR's Food Information Executive, Laurence Beeken

 

Prep time 20 mins | serves 4 | 280 calories per serving

Ingredients

600g

Scallops, Raw, Bay Or Sea, with Roe
¼ tsp Table Salt
¼ tsp Freshly Ground Black Pepper
1 tsp White Sugar
1 tbsp White Wine Vinegar
1 tsp Sesame Oil
2 tsp Root Ginger
10g Cornstarch
1 large Egg, white only
1kg Strawberries
30ml Groundnut Oil
250g Mange Tout
3 tbsp Lemon Juice

Method

  1. Wash and pat scallops dry with kitchen towel halving them if too large.
  2. In a medium sized bowl, combine salt, pepper, sugar, white wine vinegar, sesame oil, ginger, cornstarch, and egg white and beat until foamy, then add scallops and stir gently to coat well. Cover and chill in the refrigerator for 1 hour.
  3. Wipe and hull the strawberries and cut into quarters.
  4. In a wok or large heavy based pan, heat the oil and add the scallop mixture. Stir fry over medium high heat for 3-5 minutes, or until just opaque then add mange tout and stir-fry for 1 minute. Then add strawberries and lemon juice and stir-fry for a further 1-2 minutes to heat through.

Serve immediately over plain boiled brown rice.

Calorie and Nutrition Values per serving

  Per Serving
Calories (kcal) 279.6
Protein (g) 29.1
Carbohydrate (g) 17.5
Fat (g) 9.5
Saturates (g) 0.3
Fibre (g) 2.5
Fruit & Veg 2.6

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