When you need a quick starter, scallops are your go-to option. A light Japanese-style dressing and warm almond satay top them off perfectly.
For the ponzu dressing, whisk all the ingredients together in a jug and set aside.
For the almond satay, gently fry the shallot and garlic until softened, but not browned. Add the ginger and gently fry for a further 5 minutes.
Mix in the toasted almonds, honey, soy sauce, lime juice and cook for 2 minutes.
Remove from the heat and add the chilli and the coriander. Set aside in a warm place.
Mix the bean sprouts, mangetout and carrot together in a bowl and set aside.
For the scallops, heat a frying pan over a high heat. Pour the sunflower oil into the hot pan and fry the scallops and for 2 minutes.
Once golden-brown on the one side turn over and continue to fry for a minute. Add a knob of butter to the pan and quickly baste each scallop. Finish with a squeeze of lime juice.
Serve immediately in the scallop shells with the raw vegetables alongside and a spoon of warm almond satay. Spoon over 3 tablespoons of the ponzu dressing, place a sprig of coriander over the top and serve.
