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Headless Chef - Seared Scallops with Butter and Risotto

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Uploaded on Feb 6, 2008

SERVES 4

450 g/1 lb Scallops
1 Packet of Risotto
6 Spring onions
2 tbsp Vegetable oil
2 tbsp Chili oil
3 tbsp Sweet soy sauce
1.5 tbsp Butter

1) Begin cooking pre-packaged Risotto.
2) Rinse scallops under cold water.
3) Using a sharp knife cut the muscle off each scallop.
4) Heat vegetable oil in preheated wok.
5) Add chili oil, spring onions and scallops to the wok and stir fry for 4-5 mins.
6) Add soy sauce and butter to wok.
7) Transfer to a warm plate and serve.

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