- Heat the pan/wok with a little olive oil. Add the julienne of vegetables with the garlic and ginger. Saute for one minute.
- Add the squid, then the queen scallops, saute for one minute.
- Squeeze the juice form the lime, add this together with the wine and soy sauce. Reduce.
- Add the butter. Reduce.
- Pour into warmed king scallop shells, garnish with the parsley and serve.
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