3

Tbs

peanut oil

3

cloves

garlic; minced

1 ½

tsp

jalapeno pepper; minced

4

spring onions; greens trimmed to 7cm and split

3

slices

ginger; sliced thinly

¼

medium

red capsicum; chopped

1

tsp

ground cumin

2

tsp

curry powder

2

tsp

Thai seasoning

1

tsp

salt; to taste

1

tsp

black pepper; to taste

1

kg

scallops; thawed if frozen

2

tsp

fresh parsley; chopped

1

Warm the oil in a non-stick skillet over medium heat. Add the garlic and jalapeno and cook to soften, about 30 seconds.

2

Add the spring onions, ginger, red capsicum, cumin, curry. Thai seasoning, salt and pepper. Stir to combine.

3

Add the scallops, increase the heat to high, and cook, stirring constantly, until the scallops are just cooked through, 2 to 3 minutes.

4

Remove to a warm platter and garnish with the parsley.