Remove the scallops from their shells if necessary and remove the coral. Wash under cold water and then place the scallops on a tray lined with kitchen paper to absorb any water. Keep refrigerated.
For the dressing: Finely dice the chilli. Peel and finely dice the ginger. Pick the leaves from the coriander and roughly chop. Keep a few whole leaves for garnish.
Peel the cucumber, remove the seeds and cut the flesh into very fine julienne. Finely slice the spring onions.
Remove the skin from the mango and dice the flesh.
Squeeze the juice from the lime. Mix all of these ingredients together in a bowl and add 2/3rds of the olive oil. Season with salt and pepper. If the dressing is too sharp, add more olive oil and a pinch of sugar.
Pick through the crab meat to remove any shell or cartilage and then add this to the dressing.
Separate the leaves from the pak choi and wash under cold water to remove any dirt.
Cook the pak choi for a minute in a very hot pan with a dash of olive oil and season with salt and pepper. Keep warm.
To cook the scallops: heat a frying pan until very hot. Season the scallops with salt and then fry on one side for a minute until golden brown. Turn the scallops and cook for a further minute. Remove from the heat and add a squeeze of lemon juice.
To serve: Place the pak choi leaves in the centre of the plate. Top with the scallops and finish the plate with the dressing and a few sprigs of coriander.
«When buying scallops try and source diver caught scallops from the fishmonger. »