scallops with ginger & lemongrass

2 tablespoons finely chopped lemongrass, white part only 2 teaspoons grated fresh ginger ½ red chilli, seeded and finely chopped 1 teaspoon sesame oil 2 tablespoons mirin (Japanese rice wine) 1 tablespoon fish sauce 1 tablespoon lime juice 16 scallops on the shell coriander leaves to serve lime wedges to serve

Place lemongrass, ginger, chilli, sesame oil, mirin, fish sauce and lime juice in a bowl. Mix well and set aside for a few minutes to allow flavours to infuse. To prepare scallops, rinse away any sand from the shell. Remove the black stomach sac and extra membrane around the scallops if they are still present. Then, using a sharp knife, run the blade under the scallop meat, holding it close to the shell, and cut the scallop away, removing the connecting ligament. Return scallop meat to the shell. Heat the grill to high. Sit scallops on a baking tray lined with baking paper and cook for 2 minutes. Remove and arrange scallops on a serving platter. Spoon over dressing, garnish with coriander leaves and serve with lime wedges. Serves 4 as a starter.