To make the dressing

• Combine mandarin juice, 20 ml vegetable oil, lime juice, fish sauce, palm sugar syrup, lemongrass, red chilli and herbs in a medium bowl and whisk with a fork until well combined. Adjust seasoning and set aside.

To cook the scallops

• Heat a large frypan over high heat. Add remaining 20 ml vegetable oil to pan and cook seasoned scallops for 30 seconds on each side. Remove from heat and place on cleaned shells and place onto serving plates.

To serve

• Drizzle with dressing.