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 soy sauce
2tsp toasted sesame oil
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.