1

Combine 1/3 cup (80ml) fresh lime juice, 5cm piece fresh ginger, peeled, cut into thin strips, 1 tbs sesame oil and 1 tsp brown sugar.

2

Heat a chargrill pan or non-stick frying pan over a high heat. Cook 12 scallops (without roe) for 1-2 minutes each side or until just cooked through. Serve in washed and dried shells or alternatively, in a small stack.

3

Drizzle the dressing over the scallops. Place scallops on a serving plate and pile coriander leaves in the centre.