Ingredients:

• 12 scallops in the shell, removed from the shell and hard, shiny filament removed, replaced in the shell
• 3 tbsp. Chang’s Light Soy Sauce
• 4 tbsp. Shaosing rice wine
• 1 tsp. Chang’s Sesame Oil
• 1 clove garlic, crushed or grated
• ½ thumb ginger, grated
• 1 medium chilli, finely sliced – optional
• 2 spring onions, white and pale green parts only, cut into 5cm pieced then shredded lengthways
• 24 coriander leaves