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Products used in this Recipe

• Greens
• Scallops

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Toss greens with sesame oil and a pinch of salt and pepper. Divide greens between 4 plates.

Pat the scallops with dry with paper towel or a clean tea towel. Season them with a little salt. (If too wet, they’ll steam in the pan and won’t become crunchy and golden on the outside). Heat a large, heavy-bottomed fry pan over high heat. Drizzle pan with olive oil. When pan begins to smoke, add scallops (in batches if necessary - again, if pan is overcrowded scallops will just create steam and won’t sizzle). Cook just 1 minute per side, turning them in the same order they were placed in the pan. Scallops should be golden brown on each side.

Arrange three scallops over each plate and drizzle with sweet chilli sauce. Serve immediately.
 

Purée the first 6 ingredients to a paste in a food processor. Put the sugar in a medium-sized saucepan with 3 tablespoons water and heat, stirring, until the sugar dissolves. Remove the spoon, increase the heat and boil gently for 5-6 minutes, until light golden caramel in color. Carefully stir in the paste. Bring back to a boil and add the vinegar, fish sauce and soy sauce. Bring back to the boil again and simmer for a further minute. Remove from the heat and leave to cool before serving.

Kitchen Notes

*The sauce will keep for up to 1 month, stored in a sterilized, airtight jar in the fridge.