Teppenyaki scallops

1) Put a large skillet or a wok over a medium high heat and brush it with a little oil. When the pan is hot, add the courgette slices in one layer and cook until they are lightly browned, about 1 minute. Turn them over and cook for another minute. Remove them to a plate.

2) Brush the pan with some more oil and add the onion, squash, spring onion whites, ginger and chilli. Give them a good stir and cook until they begin to soften, about 3 to 4 minutes. Add 2 tbsp of soy sauce and 1 tbsp rice wine vinegar. Add the edamame, cook for another minute. Remove the vegetables to another plate.

3) Brush the pan with some more oil and add the mushrooms and garlic. Cook until the mushrooms start to release their juices and then add 1 tbsp of soy sauce. Cook until most of the liquid has evaporated and then remove to a plate.

4) Carefully wipe out the pan and brush it with some more oil. Add the scallops and cook until they are nicely browned on both sides, about 1 to 2 minutes per side. Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.

5) To serve, divide the courgette between two plates, laying them across each plate in a neat diagonal row. Divide the squash-edamame mixture into two even, neat piles on the courgette.

6) Cut the scallops in half horizontally to make two even rounds. Lean the scallops, seared sides up, on the pile of the squash-edamame mixture. Top each pile with a piece of mushroom. Garnish with the spring onion greens and drizzle with the remaining soy sauce and rice wine vinegar.

Cook's Notes: Choose the more expensive hand-dived scallops if you want to support a more environmentally-friendly and sustainable fishing method; dredging tends to damage the sea bed.
Soaked scallops take up water, which impairs the flavour and texture. They look much whiter than the creamier colour of unsoaked scallops.