Chilli and Pineapple Battered Scallops

Ingredients

• 1 (180g) pack battered scallops

• 3 tbsp sweet chilli dipping sauce

• 0.5 (227g) tin small pineapple chunks, plus 2 tbsp of the juice

• 3 tsp soy sauce

• 2 tsp cornflour

• 1 green pepper, deseeded and chopped

• 180g baby corn and mangetout

• 1 tbsp sesame oil

• 0.5 (220g) tin water chestnuts, chopped

2 servings

Calories~525 kcal

Protein~15 g

Carbs~68 g

Fat~23 g

Fiber~7 g

Sugar~28 g

Total recipe

Calories~1,050 kcal

Protein~30 g

Carbs~135 g

Fat~45 g

Fiber~14 g

Sugar~55 g

Method

• Step 1

  Preheat the oven to 200°C/ 180°C fan/gas 6; bake the battered scallops for 10 mins.

• Step 2

  Meanwhile, mix the chilli dipping sauce, pineapple chunks and 2 tbsp juice, soy sauce and cornflour to make a sauce.

• Step 3

  In a wok, stir-fry the green pepper, baby corn and mangetout in the sesame oil over a high heat for 2 mins. Add the sauce and water chestnuts; cook for 1-2 mins more to thicken.

• Step 4

  Toss in the scallops and serve.