Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
300 g/101/2 oz fresh scallops 1 tsp sunflower oil 5-cm/2-inch piece fresh root ginger, peeled and grated 1 tbsp finely grated lime rind orange pepper, deseeded and sliced 1 red onion, thinly sliced 115 g/4 oz wild mushrooms, such as chanterelle, or chestnut mushrooms 50 ml/2 fl oz lime juice 1 tsp clear honey (optional) 1 tbsp soy sauce 115 g/4 oz pak choi, shredded.
1 Lightly rinse the scallops, discarding any thin black veins. Pat dry with kitchen paper and reserve. 2 Heat a wok and when hot add the oil. Add the grated ginger and cook, stirring for 1 minute. 3 Add the lime rind, pepper slices and onion and stir-fry for 3-4 minutes, or until the onion has softened. 4 Add the scallops and mushrooms to the wok and stir-fry for 2 minutes. Make sure that the scallops are turned over after 1 minute. 5 Pour in the lime juice, add the honey, if using, and the soy sauce. Stir together, then add the pak choi and continue to cook for 2-3 minutes, or until the scallops are tender. Serve immediately, divided equally between 4 warmed bowls.
calories per portion 99