Homely stir-fried vegetables and noodles set off sophisticated scallops, all boosted with a brilliant combination of flavours. The pan juices make a delicious sauce for the watercress. Delicious!
For scallops, use monkfish fillet. Buy a 350g piece from the thick end of the fillet and remove all the membrane that surrounds the fillet using a sharp knife. Slice the monkfish into 1cm thick medallions.
Stir-fries are great for using up vegetables you have in your fridge such as carrots, celery, courgettes and peppers. Cut them into similar-sized sticks or slices so that they will cook in the same amount of time.