Recipe of Any-night-of-the-week Grilled Scallops and Sweet Pepper

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The ingredients needed to make Grilled Scallops and Sweet Pepper:

1. Get 1 each Green pepper
2. Take 8 large Frozen scallops
3. Get 1 large Carrot
4. Get 8 each Shiitake mushroom
5. Get sauce
6. Take 1 tsp Corn starch / flour
7. Make ready 1 tbsp Soya sauce
8. Take 1/2 tsp White sugar
9. Get 1 1/2 tbsp Water
10. Take 1 tbsp Fish sauce

The bigger the sea scallop, the sweeter it will be. Season them generously all over with kosher salt and freshly ground pepper just before you slap them down on the heat. Preheat the grill for high heat direct grilling. Brush both sides with oil and sprinkle with salt and pepper.

Instructions to make Grilled Scallops and Sweet Pepper:

1. Thaw scallops, required at least 4 hrs and above. Dry it as much as possible with kitchen towel. And air dry it on drainer.
2. Slice green pepper/capsicum around 1cm by 2cm. Cut end of mushroom stalk. Just a little, the stalk of the mushroom can be eaten. Separate stalk and mushroom head. Wash mushroom and stalk for once and soak it. Slice carrots into thin coin slices so that it can cook easily.
3. Heat up oil into pan for frying scallops. Use a tong and place scallops onto frying pan. After all scallops has settled into the pan, about 1-2 mins. shake the pan alittle to avoid the scallops from sticking onto it. Each side need about 7-8 mins to brown. Extend duration if needed. Once both side brown, remove from pan. It is normal for the scallops to shrink in size.
4. In another pan, pour a little oil, about 1 tablespoon and heat up. When heated, throw in capsicum, carrots and mushroom. Stir fry for 3 mins. Notice that the vegetables mix is getting watery even before you add them? This is normal. When it reaches this stage. Get ready the sauce mix.. Mix all ingredients first before pouring into the pan. Otherwise, corn flour will not blend well. Once sauce mix in, high fire and stir fry for another 2 mins. Remove and place into serving plate
5. Add cooked scallops onto the vege mix including the scallops juice and oil.
6. Ready to serve.

Preheat the grill for high heat direct grilling. Brush both sides with oil and sprinkle with salt and pepper. Thread scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Grilled Scallops with Nori, Ginger, and Lime. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder).

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