2

Tbs

butter

1

tsp

fresh ginger; grated

1

medium

red chilli; seeded and minced

1 ½

cups

snow peas, trimmed

1

kg

scallops

1

Tbs

lemon juice; fresh

½

tsp

balsamic vinegar

1

pinch

salt; to taste

1

pinch

fresh ground pepper; to taste

1

Heat butter in large skillet. Add ginger and chilli and sauté over medium heat 1 to 2 minutes. Do not allow to burn.

2

Add snow peas and sauté until they glisten, 2 to 3 minutes. Add scallops and sauté over medium high heat until cooked through, turning over once, 5 to 7 minutes.

3

Add lemon juice, vinegar and spring onion. Season with salt and pepper. Cook over high heat until mixture is hot and flavours blend, about 1 minute.