Ingredients

knob of fresh root ginger

handful cilantro stems or leaves

1 tbsp garlic oil

4 tbsp vegetable oil, plus extra for cooking

20 scallops

sweet chili sauce, to serve

Method

Place the ginger, cilantro and garlic oil  in a pestle and mortar, then pound to a paste.

Add the oil and mix through.

Pour over the scallops and rub in until they are covered with the mixture.

To cook, heat a non-stick frying pan until really hot.

Place a couple of scallops in the pan and cook for 2 mins, until starting to turn golden.

Turn over, drizzle with more oil if needed, then cook for another min.

Serve with sweet chili sauce.

Recipe adapted from: Good Food