Put the first seven ingredients of the chilli sauce in a food processer and purée to a coarse paste. Put the sugar in a saucepan with 4 tablespoons of water and place on a moderate heat, stirring well until the sugar dissolves. When it has, remove the spoon and turn the heat up to full. Boil for 5—8 minutes and do not stir until it has turned a dark caramel colour (but don’t allow it to burn). Now stir in the paste, bring the sauce back to the boil and add the last three ingredients. Return to the boil and simmer for 1 minute. Leave it to cool before eating.
Lightly oil the scallops with sesame oil and season, then grill each side on a char-grill, overhead grill or skillet for 90 seconds. Sit them on a bed of watercress, put a dollop of crème fraîche on top and drizzle generously with sweet chilli sauce.
© 1997 Peter Gordon. All rights reserved.