Grilled king scallops with ginger, soy, garlic, chilli
and coriander with toasted sesame seeds

• 12 hand-dived king scallops
• 1 dsp soy sauce
• 2 tsp chopped ginger
• 1 dsp red wine vinegar
• 1 tsp chopped garlic
• 5 dsp sesame oil
• 1 tsp chopped shallots
• 1 dsp toasted sesame seeds
• 1 chopped red chilli
• 2–3 dsp chopped coriander
• 1 dsp sugar
  

Put the chopped shallots, ginger and garlic together with the sugar in a pestle and mortar and mince finely.

Mix the soy sauce, red wine vinegar and sesame oil together and add the minced ingredients.

Chop the chilli and coriander and toast the sesame seeds. Mix together and reserve for the topping.

Rinse the scallops under gently running water and keep some of the shells for serving.

Pat dry with kitchen paper and quickly pan fry the scallops in a little olive oil until golden on one side.

Assemble the scallops in the shells and drizzle the dressing over them. Flash them under the grill for one minute and then sprinkle the sesame seeds, coriander and chill mix over the top and serve.