12 plump scallops on the half shell
2 tablespoons oil
2 – 3 cloves garlic, crushed (1 teaspoon)
1 teaspoon crushed fresh ginger
4 tablespoons lime juice
1 teaspoon Chelsea Caster Sugar
1 teaspoon grated lime rind
2 tablespoons freshly chopped coriander leaves

Remove the scallop flesh from the shells. Give the shells a quick scrub and set aside to use when serving. Use scissors to cut off the brown veins and black fibrous foot from the flesh.
In a large frypan, over medium heat, heat the oil and garlic, cooking for a minute. Add the scallops and ginger, stir fry for 30 to 40 seconds then add lime juice, caster sugar, grated rind and coriander leaves. Stir through and remove pan from heat. Place the scallops back in each shell and spoon dressing over, garnishing with a little extra chopped coriander.