Ingredients;

Patagonian Scallop Medallions: 350 grams (cut into medallions of approximately 1 cm thick)

Soy sauce: 3 tablespoons

Honey: 2 tablespoons

Sesame oil: 2 teaspoons

Fresh ginger, grated: 1 tablespoon

Garlic, finely chopped: 2 cloves

Stir-fried vegetables (bok choy, mushrooms, snow peas): 500 grams

Preparation method:

Fry the medallions in a pan with sesame oil for 4 minutes, turning regularly until golden brown.

Mix soy sauce, honey, sesame oil, ginger and garlic in a bowl for the sauce. Stir fry the vegetables in a hot wok until crispy. Add the sauce and stir until the vegetables are evenly coated. Serve the fried medallions with the Asian sesame sauce and stir-fried vegetables.

Wine recommendation: A light red wine such as a Pinot Noir goes well with the Asian flavours and the delicate texture of the scallops.