Scallops with spring onion, ginger, and carrots

This is a West Indian recipe, adapted from ‘Original Flava‘  to suit my taste and the ingredients in the garden. It is very easy, and can be cooked on a barbeque, but it is terribly midgy just now, so we skipped that bit. 

INGREDIENTS:

  • 500g scallops, cut into quarters
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp thyme leaves
  • 3 cloves of garlic, finely chopped
  • 1 tsp fresh ginger, grated
  • 5 large spring onions, thinly sliced
  • 1 tsp scotch bonnet paste (very spicy, use less if you wish)
  • 1 tsp dark soy sauce
  • 250g carrots, grated
  • 4 tbsp vegetable oil

METHOD:

  • Put all of the ingredients into a container with a lid, and put the container in the fridge for at least four hours
  • Take a roll of tin foil, and tear off two pieces large enough to make a parcel with half of the mixture each. Spread the mixture onto the tin foil, and fold it over, crimping the edges to make the parcels air tight. Put the parcels onto a baking sheet.
  • Heat the oven to 180C, and put the parcels into the oven, and cook for 15 to 20 minutes, until the contents are hot. 
  • Serve with wedges of lime or lemon. 

I’m sure you could use other vegetables as well, such as celeriac, or bulb fennel. 

 

Leave a Reply

Your email address will not be published.