Wok-fried fragrant scallops

Method

1. Mix all the dressing ingredients together in a small bowl (see Make Ahead), then taste and adjust the seasoning as needed. Set aside.
2. In another small bowl, mix the oil, ground sichuan pepper, cayenne and rice wine with 4 pinches each of salt and ground white pepper.
3. Heat a drizzle of rapeseed oil in a large frying pan over a medium-high heat, then add the scallops and cook for 2 minutes. Carefully turn them over (in the order in which you put them in the pan), then pour in the sichuan mixture and continue frying until just cooked through (about 2 more minutes, or to your liking).
4. In a medium bowl, toss together the watercress, lemon juice and olive oil. Divide among 4 plates, top with the scallops and cooking juices from the pan, then drizzle with the dressing. Serve straightaway.