knob of fresh root ginger
handful cilantro stems or leaves
1 tbsp garlic oil
4 tbsp vegetable oil, plus extra for cooking
sweet chili sauce, to serve
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