Scallop and Garlic

Ingredients

• 1 tbsp sesame seeds
• 4 eggs
• 2 tbsp cold water
• Salt & ground white pepper
• 2 tsp peanut oil
• 1 tsp sesame oil
• 250g small green prawns, peeled, deveined
• 100g scallops, without roe
• 2 green shallots, ends trimmed, thinly sliced diagonally
• 1 small red capsicum, halved, deseeded, thinly sliced
• 1 garlic clove, crushed
• 1 bunch baby choy sum, ends trimmed, finely shredded
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cold water

Method

1. Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 2 minutes or until toasted. Set aside.
2. Crack eggs into a jug, add water and whisk until combined. Season with salt and pepper.
3. Heat half the peanut oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Pour in half the egg mixture and cook, tilting pan until mixture covers base.
4.  As the omelette sets, lift edge so uncooked egg runs underneath.
5. Cook for 1-2 minutes or until just set. Place on a plate and cover with foil to keep warm. Repeat with the remaining peanut oil and egg mixture.
6. Heat half the sesame oil in a wok until smoking. Add half the prawns and half the scallops and stir-fry for 2 minutes or until prawns change colour and scallops are just tender.
7. Transfer to a heatproof bowl. Repeat with remaining prawns and scallops, reheating wok between batches.
8. Add shallots, capsicum and garlic and stir-fry for 1 minute or until capsicum is tender.
9. Add prawn mixture, choy sum, soy sauce, oyster sauce and water and stir-fry for 1 minute or until choy sum starts to wilt. Remove from heat.
10. Cut omelettes in half and place 1 half on each serving plate.
11. Top each half with one-quarter of the prawn mixture. Top with remaining omelette halves and prawn mixture. Sprinkle with sesame seeds and serve immediately.