Serves 6
350g fresh or frozen scallops
A pinch of salt
175g mange tout
1 small lollo rosso or oak-leaf lettuce
50g baby spinach leaves
5cm piece of fresh ginger
2 tbsp virgin olive oil
1 tbsp light soy sauce
3 tbsp dry sherry
Trim the mange tout and blanch in salted, boiling water for 2 minutes. Drain and refresh in cold water. Wash and dry the lettuce and spinach leaves and divide into six small plates with the mange tout. Peel the ginger and slice it into very thin strips. Blanch them by plunging into boiling water for 30 seconds then into ice cold water. Drain and dry. Mix the olive oil with the soy sauce. Cut large scallops into three but leave small ones whole. Pour the sherry into a small saucepan and bring to the boil. Add the scallops, cover and cook for about 2 minutes, shaking the pan continually. Remove the scallops and divide between the plates, on top of the lettuce and spinach leaves. Scatter ginger strips over the scallops. Add 3 tbsp of the liquid in the pan to the soy sauce mixture. Shake well, and pour dressing over the plates just before serving.
