Ingredients (Serves 2) 175g/6oz raw scallops in the shell 2 tbsp groundnut oil 1 tbsp freshly grated root ginger 60g/21⁄2oz diced cooked roasted ham or diced unsmoked lardons 1 tbsp Shaohsing rice wine or dry sherry 1 tbsp Chinkiang black rice vinegar or balsamic vinegar 1⁄2 tbsp light soy sauce A small handful of fresh coriander, leaves and stalks, finely chopped Exotic mixed salad leaves, such as red chard and mizuna, to serve (optional)
Remove the scallops from their shells, then remove and discard the hard muscle on the side of each. Leave the coral on, if you like, or remove it. Trim and rinse the scallops and pat dry.
Heat a wok over a high heat and add the groundnut oil. Add the grated root ginger and stir-fry for a few seconds.
Add the scallops and ham or lardons and stir-fry for 30 seconds. Add the rice wine or dry sherry, the vinegar and soy sauce, and cook for 1 minute to reduce the sauce. The scallops will turn opaque as they cook.
Once the scallops are cooked, add the coriander and mix well. Turn out into a serving dish and serve immediately with some mixed salad leaves, if using.