About this Recipe
My wife, although she eats everything, really loves my non-meat recipes and adores seafood. So this Spicy Scallop and Pak Choi Broth is for her as she loves fresh scallops.
red onions – sliced
ginger – grated
garlic – chopped
red and green chilli – chopped
salt and pepper
I used the large cast iron potato cooker from Natural Heating as the perfect ‘cooker’ for the broth.
I simply chucked all the ingredients into the cooker and filled up with water to about an inch from the top.
I closed the lid and baked next to the fire in my Alfa Pizza woodfired oven for 10 minutes.
After taking out the ‘potato cooker’ from the woodfired oven (incredible hot – be careful), I added the raw scallops to the broth. I closed the lid again and let the steaming broth cook the scallops through for 2 minutes.
Guaranteed perfectly moist and succulent scallops with a slighted spicy flagrant broth.
Don’t bother with bowels – just dive in with a spoon and enjoy. Well that is what the wife did..