Chilli-soy scallops with ginger and spring onion oil

Method

1. Begin by making the ginger and spring onion oil. Peel the ginger, then very finely dice it into 1-2mm cubes. The best way of doing this is to cut it into 1-2mm slices, then layer up the slices and cut into matchsticks, before turning and slicing into neat cubes. Repeat with the garlic clove, then cut the spring onions in a similar way. Put the ginger, garlic and spring onions in a pan with the oil and bring to a gentle simmer, then cook for 5-8 minutes – the ginger should still be soft. Take off the heat and leave to cool. The oil can be kept in a sealed container in the fridge for up to 1 month (see Tips).
2. To make the chilli-soy dressing, mix all the ingredients together in a small bowl, then set aside.
3. To cook the scallops, pat dry with kitchen paper, then sit them presentation-side (the widest or flattest side) up. Season with salt. Heat a large frying pan until smoking hot, then add a drizzle of vegetable oil and add the scallops presentation-side down. Start at the top of the pan (or 12 o’clock), then add the rest, going clockwise. This way it’s easy to remember which scallop needs flipping first. Cook for 2 minutes, then flip them over (starting with the one at 12 o’clock) and cook for a minute more – see Know-how. Take the scallops out of the pan and put on kitchen paper to soak up any excess oil, then leave to rest.
4. Spoon the chilli-soy dressing onto a lipped plate or shallow bowl (or into the cleaned scallop shells if you have them), then put the scallops on top. Use a teaspoon to top each scallop with a little of the ginger and spring onion oil, then serve.