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Scallops with lemon, olive oil and vermicelli

  • 2
Scallops with lemon, olive oil and vermicelli


  • 250 grams scallops, trimmed
  • 4 tablespoons olive oil
  • 1 tablespoon each sambal oelek and grated palm sugar
  • grated rind 1 lmeon
  • ½ teaspoon each salt and pepper
  • ½ cup chicken stock
  • 1 teaspoon cornflour
  • 4 small bok choy, each quartered lengthwise
  • 1 yellow pepper, diced
  • 2-3 spring onions, trimmed and finely sliced


  1. Toss the scallops with the olive oil, sambal oelek, palm sugar, lemon rind and salt and pepper. Cover and allow to marinate for 15 minutes. Stir together the chicken stock and cornflour and set aside.
  2. Heat a frying pan and when hot add the scallops and marinade and cook, stirring until just tender. Set aside.
  3. Add the bok choy, pepper and spring onion with a dash of water. Steam until just wilted. Stir in the scallops and the chicken stock mixture and cook only until just thickened. Serve in bowls over vermicelli.

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