Ingredients

• 8 queen scallops
• removed from shells (reserve 4 shells)
• 4 very small pinches salt
• 4 very small pinches ground white pepper
• 8 small drops Shaoxing rice wine
• one drop over each scallop
• 1 spring onion
• washed and finely chopped
• 2½cm/1in ginger
• peeled and freshly grated
• ¼ fresh red chilli
• preferably Fresno or cayenne
• seeds removed and finely chopped
• ½ small garlic clove
• finely chopped
• 3 tbsp low-sodium light soy sauce
• 2 tbsp lemon juice
• 2 tsp toasted sesame oil
• 1 tbsp peanut or rapeseed oil
• 1 garlic clove
• finely chopped
• ½ red chilli
• seeds removed and finely chopped
• 60g/2¼oz grated carrots
• 40g/1½oz white cabbage
• shredded
• 100g/3½oz winter spinach
• washed and drained
• 300g/10½oz rice noodles
• soaked
• 1 spring onion
• washed and sliced lengthways to resemble blades of grass
• ½ cube doufulu (about 25-50g/1-1¾oz. Also known as Chinese Soy cheese) or 1 tsp red miso
• 2 tsp low-sodium light soy sauce
• 1 tsp doubanjiang (chilli bean paste)
• 1 dash toasted sesame oil
• pinch sugar
• corainder leaves

Directions

• Place 2 scallops on each scallop shell
• sprinkle over the salt
• white pepper and rice wine.
• In a small bowl
• combine all the scallop dressing ingredients.
• Place the scallops on a stainless steel steamer rack that fits into a wok (or you can sit a heatproof plate on a bamboo steamer). Half-fill a wok with boiling water and rest the bottom of the steamer in the wok
• making sure it doesn't touch the water. Cover with a lid and steam the scallops for 5-6 minutes.
• For the noodles
• heat a wok and add half the oil. Once hot
• add the garlic and chilli and cook for a few seconds. Add the carrot and cabbage and cook for 1 minute
• keeping them moving in the pan all the time. Push the carrots to the front edge of the wok and add the remaining oil and the spinach
• stir fry for 10 seconds. Add the noodles and spring onions.
• Mix all the sauce ingredients together until smooth
• then add to the noodles. Toss well
• making sure the sauce coats all of the noodles. Add a dash of sesame oil. Check the seasoning and add more soy sauce if needed. Place the noodles in the centre of a large plate.
• Spoon the dressing over the scallops and garnish with fresh coriander. Place the scallops around the noodle plate and serve.