• 8 scallops with coral

• 3 tablespoons vegetable oil

• 6 spring onions, thinly sliced diagonally

• 2.5 cm/1 inch piece fresh root ginger, finely chopped

• 175 gl6 oz mangetout, trimmed

• 1 garlic clove, crushed

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1/2 teaspoon caster sugar pepper

• spring onions, to garnish

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Method:

1. Slice the scallops thickly, detaching the corals and keeping them whole. Set the corals aside.

2. Heat 2 tablespoons of the vegetable oil in a preheated wok or frying pan over a moderate heat. Add the spring onions and ginger and stir-fry for a few seconds.

3. Add the mangetout and garlic and stir-fry for 2 minutes, then tip the vegetable mixture into a bowl and set aside.

4. Heat the remaining vegetable oil with the sesame oil over a moderate heat. Add the sliced scallops and stir-fry for 3 minutes.

5. Return the spring onion, ginger and mangetout mixture to the wok, add the reserved corals, soy sauce and sugar and increase the heat to high.

6. Toss for 1-2 minutes, or until all the ingredients are combined and piping hot. Season to taste with pepper and serve immediately, garnished with spring onions.