3 spring onions, cut in half and then sliced through
2 cloves garlic, crushed
thumb-sized piece of ginger, cut as finely as possible
1 small red chilli, seeds removed
a little watercress, tough stalks removed
Non-flavoured cooking oil (e.g. Sunflower) for frying
For the dressing:
1tbsp honey
1tbsp soy sauce
2tsp toasted sesame oil
1tbsp water
Instructions
Prepare the dressing by shaking the ingredients together well.
Season the scallops well with salt and pepper.
Bring some oil in a large frying pan to a medium heat and add the garlic, chilli, ginger and spring onions. Cook for a minute or two, stirring lots and ensuring that the ingredients don't brown or burn.
Remove ingredients from pan and reserve.
Add a little more oil if necessary and turn the heat up a little.
When the oil is hot, add the scallops and cook for about a minute a side.
Layer up watercress and radish, making a tower for each scallop, and place a little of the spring onion mixture between each one.