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Orly scallops with a sweet and sour sauce

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Orly scallops with a sweet and sour sauce recipe

Preparation:

  1. Evenly divide the scallops, season and place in the Extra Virgin Olive Oil from Spain and ginger marinade.
  2. Prepare the Orly frying batter in a separate bowl. Mix the flour with the baking powder and add water or warm milk. Mix well and leave to rest in a cool place until it rises.
  3. For the oriental sauce, place the sugar, white wine vinegar, water, soya sauce, ketchup and cornstarch in a mid-size pan. Bring to the boil. Stir constantly to prevent lumps from forming.
  4. Heat some Extra Virgin Olive Oil from Spain in a frying pan and, when hot, coat the scallops in the Orly batter and add them to the pan.
  5. Turn them over while frying and, once golden brown, remove from the oil and blot with kitchen paper.
  6. Serve.

Orly scallops with a sweet and sour sauce

Discover other uses of Olive Oils from Spain:

 

30 min
Medium
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Ingredients

For the scallops:

  • 8 scallops without shells (can be frozen)
  • Salt
  • Extra Virgin Olive Oil from Spain
  • Ginger
  • Lemon
  • Orly batter (for frying)
  • 200g flour
  • 1 sachet baking powder
  • Water or warm milk

For the sweet and sour sauce:

  • 150ml reduced salt soya sauce
  • 150ml white wine vinegar
  • 100ml water
  • 30g brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp ketchup 
Servings: 4

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