As the recipes on the C4 site aren’t the ‘real’ ones, I’ll post what I actually did – here you go…

  1. Prepare the glaze, mixing together chopped fresh coriander, a small amount of rice wine, groundnut oil, a chopped red birdeye chilli (leave the seeds in for a bit of heat), sesame oil, juice of two limes, juice of one lemon, and a teaspoon of soy sauce. Refrigerate for an hour.
  2. Fry the king scallops in a frying pan (3 per person) with a little bit of hot groundnut oil for about 3 minutes, turning halfway through. Just seal them, you don’t want them to be rubbery do you?
  3. When the scallops are almost done, add the glaze to the pan and leave to reduce for about 2 minutes. They’ll bubble a bit, don’t let them go dry.
  4. Drain off the excess into a small bowl, fry the scallops a little longer so they’re drier, and then plate up.
  5. Drizzle a tablespoon of the excess juice over the scallops and serve with chopped coriander, lemon wedge, and wilted pak choi.

I prefer to leave the coral on the scallops, but you may want to chop them off.