Ingredients

Aromatic Sauce
20g ginger, crushed
4 garlic cloves, crushed
1 medium white onion, roughly chopped
3 star anise
20ml light soy sauce
30ml dark soy sauce
400ml water
20g orange zest
4g Szechuan peppercorn
4g cloves
1 cinnamon stick
15g sugar
Salt
Scallops
10 queen scallops
1 red chilli, sliced
1 spring onion, sliced
2 stalks coriander, chopped
2 tbsp groundnut oil

Method

• In a large pan on medium heat, add the cinnamon star anise, cloves, and peppercorns. Stir and cook for 3 minutes until you can smell the aromas
• Add the onion, garlic, ginger, and orange zest. Then add the water, sugar, salt, and dark soy sauce. Bring to the boil and reduce to simmer
• Add a lid and reduce the sauce by half
• Add the light soy sauce and chill overnight
• Once the marinade has chilled, put a heavy pan on high heat and add the groundnut oil
• Add the scallops to the pan and cook for 2 minutes on each side
• During cooking, add the chilli and spring onion
• Add 100ml of the marinade (strained) into the pan with fresh coriander and bring to the boil
• Stir the scallops into the sauce and serve