Trim any muscles or membranes from the scallops, wash gently in cold water and dry well. Mix with just enough sesame oil to coat them and leave to sit at room temperature for 15 minutes.
To make the sauce, put the peanuts, garlic, ginger, chilli and sugar in a food processer and purée to a coarse paste, then briefly mix in the coconut milk.
Heat up a wok until it’s really hot. Add nine scallops and cook for 1 minute on each side, tossing gently for a few seconds at the end. Transfer them to a warm bowl and put the wok back on the heat. Do the next nine scallops the same way. When finished, put a few tablespoons of sesame oil in the wok and, once it’s really hot, add the pak choy and toss every 10 seconds for half a minute. Add the diluted fish sauce and fry for a further 20 seconds. Now add the peanut sauce and bring to the boil. Add the scallops and just warm them through, stirring once. Serve with the coriander on top and some lime segments.
© 1997 Peter Gordon. All rights reserved.