Seared scallops served on a bed of crisp vegetables with a citrus dressing and coriander.
Peel and roughly chop the garlic cloves. Remove the outer layers of the lemongrass and finely slice. Place the lemongrass, garlic and sugar into a pestle and mortar and pound until you have a smooth paste. Add the soy sauce and the juice from the limes. Mix together and adjust with more sugar if necessary. Keep to one side.
Cut the fennel in half and remove the tough core. Slice the fennel on a mandolin.
Peel the cucumber. Cut in half lengthways and remove the seeds with a spoon. Cut the cucumber into thin batons.
Peel and finely slice the shallots. Remove the stalks form the radishes and cut into quarters.
Cut the red chilli in half and remove the seeds. Finely slice.
Peel the ginger and cut into very small dice.
Pick the leaves from the mint and the coriander and keep the leaves whole. Place them in iced water to keep them fresh.
Roughly chop the peanuts.
Heat a frying pan until very hot. Season the scallops with Maldon sea salt and pepper. Cook the scallops for 1 minute on each side.
Mix together the salad ingredients and dress with half of the vinaigrette. Fold through half of the mint and coriander leaves last. Place a nest pile of the salad in the centre of the plate.
Place the scallops on top of the salad and finish the plate with a drizzle of the remaining dressing and a few mint and coriander leaves. Serve with a wedge of lime.
«Be careful not to overcook the scallops. They should be opaque in the centre and have some spring when pressed with your finger.»