Sesame scallops with Asian peanut and vegetable stir-fry

Peanut sauce

• 125 ml (1/2 cup) peanut butter
• 90 ml (6 tbsp.) boiling water
• 25 ml (5 tsp.) soy sauce
• 25 ml (5 tsp.) rice vinegar
• 10 ml (2 tsp.) lime juice
• 5 ml (1 tsp.) fresh ginger, grated
• Zest of half a lime
• Salt, pepper, Tabasco, to taste

Stir-fry

• 125 ml (1/2 cup) sesame seeds
• 250 g (1/2 lb.) rice vermicelli
• 60 ml (1/4 cup) flour
• 1 egg, beaten
• 12 to 16 scallops (10/20)
• 30 ml (2 tbsp.) olive oil
• 500 ml (2 cups) bok choy
• 500 ml (2 cups) bean sprouts
• 500 ml (2 cups) snowpeas
• 250 ml (1 cup) red peppers, cut into strips
• 175 ml (3/4 cup) radishes, sliced
• Salt and pepper, to taste
• Garnish: fresh coriander, lime wedges and sesame seeds

Peanut sauce

1. Mix the first eight ingredients in a small bowl. Set aside. Place sesame seeds in a shallow ovenproof dish and place under broiler for 10 minutes (or until golden), stirring midway through cooking. Set aside. Cook rice vermicelli according to instructions on package. Set aside. Place flour, egg and toasted sesame seeds in three separate small bowls.

Stir-fry

1. Pat scallops dry. Dip top of scallops in flour, egg and sesame seeds so that top is fully covered. Place scallops on a baking sheet and bake at 190oC (375oF) for about 8 to 10 minutes. Meantime heat olive oil in a wok. Once oil is hot, add all vegetables and briefly stir-fry. Add peanut sauce to vegetables and stir until heated through. Adjust seasoning.
2. Serve by placing stir-fried vegetables and peanut sauce on a bed of rice vermicelli, then top with 3 to 4 scallops per person. Garnish with fresh coriander, a lime wedge and toasted sesame seeds.