Ingredients

• 75ml/2½fl oz dashi stock (instant dashi powder is available from health food shops)
• 2 tbsp sugar syrup
• 2 tbsp rice wine vinegar
• 4 tsp fish sauce
• 75ml/2½fl oz lemon juice
• 100ml/3½fl oz soy sauce
• 2 shallots
• finely chopped
• 1½ garlic cloves
• finely chopped
• 60g/2¼ oz fresh ginger
• finely grated
• 300g/10½ oz toasted almonds
• finely chopped
• 2 tbsp honey
• 75ml/2½fl oz soy sauce
• 1 lime
• juice only
• 1 red chilli
• finely chopped
• small handful of coriander
• finely chopped
• 100g/3½oz beansprouts
• halved
• 100g/3½oz mangetout
• julienned
• 100g/3½oz carrot
• julienned
• 1 tbsp sunflower oil
• for frying
• 4 large scallops
• roe separated (with shells for serving
• if possible)
• knob of butter
• squeeze lime juice
• few sprigs fresh coriander

Directions

• For the ponzu dressing
• whisk all the ingredients together in a jug and set aside.
• For the almond satay
• gently fry the shallot and garlic until softened
• but not browned. Add the ginger and gently fry for a further 5 minutes.
• Mix in the toasted almonds
• honey
• soy sauce
• lime juice and cook for 2 minutes.
• Remove from the heat and add the chilli and the coriander. Set aside in a warm place.
• Mix the bean sprouts
• mangetout and carrot together in a bowl and set aside.
• For the scallops
• heat a frying pan over a high heat. Pour the sunflower oil into the hot pan and fry the scallops and for 2 minutes.
• Once golden-brown on the one side turn over and continue to fry for a minute. Add a knob of butter to the pan and quickly baste each scallop. Finish with a squeeze of lime juice.
• Serve immediately in the scallop shells with the raw vegetables alongside and a spoon of warm almond satay. Spoon over 3 tablespoons of the ponzu dressing
• place a sprig of coriander over the top and serve.