Peel and chop the chilli, galangal, lemongrass, garlic and shallots. Place these in a pan with a little oil and cook gently for 2 minutes. Then add the tinned tomatoes, palm sugar, lime leaves, soy sauce, shrimp paste, rice wine vinegar, star anise and fish sauce. Bring the pan to the boil and reduce the heat to a simmer, cook for 20 minutes to reduce and concentrate.
Clean the scallops, remove the roe and pat dry with kitchen towel.
Heat a frying pan until hot. Add the oil, season the scallops with salt and pepper and add to the pan. Cook for 1 or 2 minutes on each side depending on the size. Once golden brown turn over and cook on the other side for another minute.
Arrange the salad leaves on a plate, place the scallops alongside, spoon over the chilli jam and the creme fraiche.
«Cook some chicken wings in the chilli sauce, pan fry in the scallop pan and serve as well for a main course meal.»