Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
2
- 2/3 cup low-fat natural yoghurt
- 1tablespoons water
- 1 green capsicum, cored, deseeded and thinly sliced
- 200grams large scallops
- 1 leaves rocket
- 2tablespoons coriander, chopped
- 1 lime, finely grated rind and juice
- 2teaspoons sesame oil
- 1/2 red onion, finely chopped
- 15grams fresh root ginger, peeled and grated
- 1 clove garlic, crushed
- 2teaspoons caster sugar
- 2teaspoons dark soy sauce
Nutrition per serving
1180kJ / 282Cal
1180 Kilojoules or 282 Calories
14% of daily energy intake*
Protein
20.3grams
Fat
12.0grams
Carbs
27.2grams
Sugars
18.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Mix together the yoghurt, coriander and lime rind in a small bowl, then transfer to a serving dish.
Step 2 of 4
Heat half of the oil in a small frying pan and gently fry the onion for 3 minutes until softened. Remove the pan from the heat and add the ginger, garlic, sugar, soy sauce, measurement water and lime juice.
Step 3 of 4
Brush a griddle with the remaining oil. Add the green pepper and scallops, cook the scallops for 1 minute on each side until cooked through, and the pepper for a little longer, if necessary.
Step 4 of 4
Pile the pepper and scallops on to 2 serving plates with the rocket. Heat the soy glaze through and spoon it over the scallops. Serve with the yoghurt sauce.
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