Scallops with Broccoli, Buckwheat and Oriental dressing

Buckwheat is the new Rice in our family at the moment. Its great for anyone that is looking for a gluten free alternative to rice… Even the kids love it 🙂 This recipe is such a quick and easy meal but made totally luxurious with Scallops hand dived from Start Bay… The Mays and Green Oriental dressing finishes the dish beautifully!


Serves 4

2 tbsp. Rapeseed oil
12 Scallops trimmed
2cm Ginger finely chopped
1 head Broccoli
½ Cup Shredded red cabbage
½ Sliced red pepper
½ cup Cooked Buckwheat
4 tbsp. Mays & green Oriental dressing
Coriander sprigs for garnish


  1. Place the buckwheat in a pan and add a cup of boiling water. Bring back to the boil, pop a lid on the pan and take off the heat. Leave fro 15 minutes.
  2. Season the scallops well with salt.
  3. In a wok heat the oil and carefully place the scallops face down in the bottom of the pan and cook on a medium heat until well coloured on one face, remove from pan and set aside.
  4. In the hot oil add the ginger and cook until fragrant add the broccoli pepper and red cabbage and stir-fry for 2 minutes
  5. Add the oriental dressing and the cooked buckwheat cover and cook for a further minute.
  6. Finally toss the scallops through the stir-fry and serve garnishing with the coriander sprigs.

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