Step 1

Combine the cornflour with 2 tsp cold water in a bowl. Set aside.

Step 2

Place sugar, chilli and 2 tbs water in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute. Add cornflour mixture and cook for a further 1 minute or until slightly thickened. Remove from heat and add the vinegar, ginger and togarashi. Set aside to cool.

Step 3

Heat a large frypan over high heat. Toss scallops with the oil and season. In batches, sear scallops for 30 seconds each side until caramelised but still opaque in the centre.

Step 4

Drizzle scallops with togarashi and chilli syrup dressing and scatter with micro cress to serve.