For the Asian Marinade
For the Scallops
For the Asian Marinade, in a medium sized bowl mix the sweet chilli sauce, soy sauce, garlic puree and ginger root together.
Add the scallops, stirring until all coated. Let sit for 20 minutes.
Boil the rice for 8 minutes.
In a large wok, sauté the onions, garlic, peppers and sugar snaps in the olive oil for 3 minutes, then set aside.
Heat a large pan over a medium-high heat. Add 2tbsp vegetable oil to the pan, and heat until simmering.
Add the Scallops to the pan and sear until they release from the pan, and a golden crust has formed. Flip to the other side and repeat.
When the Scallops are ready, re-heat the stir-fry in the wok, add the Scallops. Sprinkle with Sesame Seeds. Season with salt & pepper to taste.
Drain the rice and divide onto 2 plates, drizzle with a little sesame oil. Top with the stir-fry mixture and Scallops.
Submitted by: Maria Danalache, Head Chef, Oxney Gourmet Pie & Burger Bar