Heat oil until hot and add coriander, chili, garlic and ginger and cook for two minutes until all the aromas come out adding some salt and pepper. Add the lemon juice and stir boiling for about a minute. The chili, garlic and ginger should be tender then strain getting every little last bit out.

Bring to a boil again. Add the wine to the infused mixture. Turn off heat and set aside.

Dry the scallops, removing all moisture so that when you sear them they don't steam. After the scallops are dry, heat a non-stick frypan with some olive oil until smoking hot. Sauté the scallops on medium high heat for about 45 seconds each side or until they have a lovely golden sear colour on them.

Put a bed of rock salt on serving plate, adding 3 of the scallop shells on top of the salt. Put a scallop on each shell, topping off with just a little bit of the sauce. It's subtle in flavours but very strong if you use a lot of it. To finish up, add a little bit of that lemon zest and enjoy.

Serves 4