Sticky Pan Fried Scallops, Sweet Chilli Rice, Dressed Greens (adapted from Jamie's 30 minute meals)
One large mug basmati rice
small bunch of spring onions
1 tbsp soy sauce
1tbsp sesame oil
small bunch fresh coriander
sweet chilli sauce
Cook the rice according to packet instructions.
Trim and finely slice the spring onions and put into a bowl. Crack in the eggs and add the soy sauce and sesame oil then whisk.
Drain the rice, leaving a bit of the water in the pan. Pour the egg mixture all over the rice, squeeze in the lemon juice and add a pinch of pepper. Put the lid on the pan and turn down to the lowest heat for 3-4 mins.
Chinese five spice powder
1 clove garlic
2 small knobs butter
small bunch of coriander
Put the scallops in a bowl, drizzle over some oil, season with salt and pepper, finely grate over some lemon zest and dust with five spice powder. Drizzle with the sesame oil and toss together to coat in the flavours.
Heat a large frying pan on the highest heat. Put some oil in a pan and add the scallops. Don't turn the scallops until they've had 2-3 mins or are golden underneath. Quickly turn them over and cook for 30 secs then crush over the garlic clove. Squeeze in the juice of 1/2 lemon and add a drizzle of honey and 2 small knobs of butter. Take off the heat and when melted and sticky put on a plate and sprinkle over the leaves from a small bunch of coriander.
4 pak choi, halved
200g purple sprouting broccoli
Steam the vegetables for about 3-4 mins then take off the heat. Once tender tip on to a plate and drizzle with soy sauce and olive oil. Squeeze over the juice of half a lime.