- 3 tbsp flour
- 20g/¾oz butter
- pinch salt
- ½ free-range egg
- 1 baby pak choi, leaves separated
- 1 chilli, seeds removed, finely chopped
- 15g/½oz galangal, peeled and finely chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 scallops in their shells, cleaned
- 1 tbsp olive oil
- 2.5cm/1in piece galangal, peeled and finely chopped
- 1 chilli, seeds removed and finely chopped
- 2 baby pak choi, leaves separated
- 2 tsp soy sauce
- 2 tsp sesame seeds
- Preheat oven to 200C/400F/Gas 6.
- Place all the pastry ingredients together in a food processor and blend to make a smooth dough. Wrap the dough in cling film and transfer to the fridge to chill for 10 minutes.
- For the scallops, in a clean bowl mix the pak choi, chilli, galangal, soy sauce, sesame oil and sesame seeds, then divide the mixture between the two scallop shells and put their lids back on.
- Roll out the pastry on a lightly floured surface. Use the pastry to seal the edges of the shells together. Bake on an oven tray for six minutes.
- For the pak choi, heat the oil in a frying pan. Add the galangal, chilli and pak choi and stir fry for 2-3 minutes. Sprinkle with soy sauce and sesame seeds.
- To serve, remove the pastry from the scallops and arrange on a plate in their shells alongside the stir-fried pak choi