Instructions: 1. In a very hot frying pan heat the oil and sear the scallops till crisp on one side - 2 / 3 minutes. Turn over and seal and remove pan from heat.

2. Reduce nage juices a little and add the sweet wine and season.

3. Blanch the spinach noodles and drain. Heat with the emulsion and the chopped chives in a saucepan and add the noodles to this.

4. Serve noodles as a tower in the centre or a bowl with 3 scallops per portion around and the nage juices finished with fresh coriander.

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