Had these the other day. Saw the scallops on the fish counter and bought them without thinking what to do with them so a rummage through the fridge and store cupboard came up with this:
crispy outer leaves from a little gem lettuce but use whatever you like, have available. A bed of mixed salad leaves such as rocket, pea shoots, radish tops works just as well - basically just a selection of “green shit” as Mrs Awkward affectionately calls it
big scallops, roe is optional (hate it), 2-6 per person depending on appetite
fresh crusty bread chunks for dunking and sopping up residual sauce
sesame wok oil
light soy sauce
dark soy sauce
fish sauce
grated garlic
grated ginger
finely chopped red chilli - used twice, once in sauce, once for presentation
sugar
lime juice
cracked black pepper
toasted sesame seeds
toasted sesame oil - used twice, once in sauce, once for presentation
finely chopped spring onion greens
Prepare the lettuce/salad on the serving plates
Mix together the light and dark soy sauce, toasted sesame oil, fish sauce, garlic, ginger, 1/2 the chilli, sugar, black pepper and lime juice in proportions to your taste with sufficient quantities to give about 100 ml when mixed. If too strong add some water.
Heat a wok or heavy-based frying pan
Toss the scallops in the sesame wok oil
Put the scallops in the hot pan and sear on both sides until brown but still only partly cooked in the middle
Take scallops out of the pan and keep warm
Put the mixed sauce ingredients in the pan and stir well as it bubbles and thickens slightly. Taste and adjust to your taste but we liked it slightly salty and tangy
Add the scallops back into the pan, stir and coat well. They should now be just cooked.
Put the scallops into the lettuce cups or onto the mixed salad leaves
Drizzle over the sauce but do not drown them in the sauce - if any sauce if leftover put in a bowl on the table for dipping the scallops and bread into
Sprinkle over the top the spring onions, remaining chilli and the sesame seeds
Sprinkle on a dash of toasted sesame oil
Serve and enjoy.
You could tart if up with crispy fried onions, crispy fried garlic, chopped peanuts, serve it with crispy noodle nests and so on if you really want to show off to someone.
One day I may start taking photos of my cooking but my presentation leaves a lot to be desired my chef son tells me, not that it stops him eating what I give him though.