knob of fresh root ginger
handful coriander stems or leaves
1 tbsp garlic oil
4 tbsp vegetable oil, plus extra for cooking
sweet chilli sauce, to serve (recipe below)
Place the ginger, coriander and garlic oil in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Recipe from Good Food magazine, January 2008