Ingredients
- Hanabi bay scallops
- Valcom water chestnuts
- Garlic
- Fresh Ginger
- Pickled ginger
- Fresh lime
Method
- Place whole garlic cloves in boiling water and cook till soft (not strong taste when cooked)
- When garlic almost soft place in ginger and scallops and cook for 3 mins
- Drain all ingredients and allow to cool for 5 mins (crush garlic slightly to release sweetness)
- Place pickled ginger, drained and washed water chestnuts in a salad bowl
- Place in bowl the scallops, garlic and ginger and season then squeeze in lots of lime to make a great healthy salad.
Product used in recipe
- Valcom - Valcom Bamboo Shoot Slices
