scallop

Get a non-stick pan hot, add a small amount of oil to the pan.
Season the top of the scallops and place seasoned side down in the pan and then season the bottom.
Cook the scallop until golden, add butter, and start basting.
Add a squeeze of lemon juice, turn scallop over and rest for 1-2 minutes.

satay sauce

Gently sweat off the shallots, garlic, ginger, and chilli in the butter, until completely soft, add the remaining ingredients and boil, once boiled, reduce the heat and simmer for 10 minutes.
Your sauce is finished, if you’d prefer a smoother sauce, you can try blending it with either a small stick blender or in an actual blender.

pickled radish salad

Bring the sugar and rice wine vinegar to the boil, until the sugar is dissolved and set aside to cool, this is your pickle liquor.
Slice all the radishes to your desired thickness or shape and just before serving, dress lightly in the pickled liquor, and chop some coriander through the mix for some extra freshness.