Ingredients

• 3 tbsp flour
• 20g/¾oz butter
• pinch salt
• ½ free-range egg
• 1 baby pak choi
• leaves separated
• 1 chilli
• seeds removed
• finely chopped
• 15g/½oz galangal
• peeled and finely chopped
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 2 scallops in their shells
• cleaned
• 1 tbsp olive oil
• 2.5cm/1in piece galangal
• peeled and finely chopped
• 1 chilli
• seeds removed and finely chopped
• 2 baby pak choi
• leaves separated
• 2 tsp soy sauce
• 2 tsp sesame seeds

Directions

• Preheat oven to 200C/400F/Gas 6.
• Place all the pastry ingredients together in a food processor and blend to make a smooth dough. Wrap the dough in cling film and transfer to the fridge to chill for 10 minutes.
• For the scallops
• in a clean bowl mix the pak choi
• chilli
• galangal
• soy sauce
• sesame oil and sesame seeds
• then divide the mixture between the two scallop shells and put their lids back on.
• Roll out the pastry on a lightly floured surface. Use the pastry to seal the edges of the shells together. Bake on an oven tray for six minutes.
• For the pak choi
• heat the oil in a frying pan. Add the galangal
• chilli and pak choi and stir fry for 2-3 minutes. Sprinkle with soy sauce and sesame seeds.
• To serve
• remove the pastry from the scallops and arrange on a plate in their shells alongside the stir-fried pak choi