Scallops in a spicy mandarin and coconut broth

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

300 g scallops
100 g shiitake mushrooms
Sunflower oil
1 can coconut cream
1 cup fresh mandarin juice
2 T ginger, shredded
8 threads saffron
½ cup sweet chilli sauce
1 T fish sauce
3 mandarins, segmented
Chives, to garnish

Cooking Instructions

Stir-fry the scallops and mushrooms in a little oil until cooked.
In a deep saucepan, add the cream, juice, ginger, saffron, chilli sauce and fish sauce, and bring to a gentle boil.
Simmer for 5 minutes.
Add the scallops, mushrooms and mandarin segments, and heat through.
Serve warm with chives as a garnish.