Instructions: Drain the scallops and leave them in the colander or sieve until you are ready to cook them.

Heat the oil in a heavy-based frying pan until it is almost at smoking point. Put in the scallops and spread them out evenly. Immediately add the ginger, garlic and chillies. Toss and level out again. Dont stir as this will reduce the temperature in the pan, causing the scallops to give off their juices and become rubbery. Toss again and add the ground spice. Stir briefly to mix everything then taste and add salt if necessary. Toss in the fresh coriander.

The scallops should be cooked for no longer than 3-4 minutes. I prefer them cooked for only 2 minutes.

Serve immediately with the juices that the scallops will now have given off. Toasted brioche and green salad make good accompaniments.

Tip: Coriander is a delicate herb and must be chopped carefully with a very sharp knife. If you go over repeatedly with the knife as for chopping parsely it will bruise and turn black.

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