Step 1

Heat the oil in a small saucepan over low heat, add the onion and cook for 2-3 minutes until soft. Add the crushed garlic, sweet chilli sauce, fish sauce, palm sugar and stock, and simmer for 5 minutes or until nearly all the stock has reduced. Set aside.

Step 2

Remove the scallops from their shells, scrub the shells and dry with paper towel. Pan-fry or barbecue the scallops for 1-2 minutes on each side until cooked through. Return to the shells, pour over a little sauce and garnish with coriander leaves.