Fragrant flavours of Thailand - lemongrass and kafjir lime leaves - are combined with the tropical taste of coconut milk in a stir-fry to give fresh scallops an intriguing, exotic flavour.
A piquant dressing made with a heady bunch of fresh herbs, capers and olives accompanies sweet-flavoured scallops, seared over a high heat and served with long strands of pasta.
