Begin by patting the large scallops dry with kitchen paper and set aside.

In a medium bowl, whisk together the soy sauce, sesame oil, chilli flakes, and grated ginger until well combined.

Heat a non-stick pan over high heat and add a splash of vegetable oil. Sear the scallops for about 1 minute on each side until golden brown.

Lower the heat to medium and carefully pour the remaining marinade around the scallops in the pan. Toss quickly, about 30 seconds.

In the same pan, add the finely sliced spring onions and chopped red chilli. Sauté for about 2 minutes until tender.

Spoon the sautéed spring onions and red chilli over the scallops and garnish with sesame seeds and coriander leaves.