Ingredients:

12 scallops, shelled and roe removed
1 tbsp sesame oil
1 garlic clove, chopped
1 red chilli, deseeded and chopped
a pinch of grated lemon zest
8 spring onions
2 tbsp fish sauce
2 tbsp oyster sauce
4 tbsp sunflower oil
200g (7oz) tomatoes
1 tsp fresh ginger, grated

Method:

1. Rinse the scallops under cold running water and dry well. Mix the sesame oil and lemon zest in a bowl and marinate the scallops for 10 minutes.

2. Trim the spring onions and and cut diagonally into 4cm (1.5in) pieces.

3. Place the tomatoes in boiling water until the skins split. Rinse under cold water and remove the skins. Cut into wedges and remove the pips.

4. Gently stir-fry the spring onions in half the sunflower oil in a wok for 2 minutes. Add the tomatoes, chlli, garlic and ginger and cook for a further 3 minutes. Add the oyster and fish sauces and cook for a further 30 seconds. Remove and keep warm.

5. Heat the remaining sunflower oil in the wok and fry the scallops until golden brown. Serve arranged with the vegatables.

Serves 2
Cooking time - 35 minutes