These succulent scallops make a great dinner party starter.
400 g (14 oz) scallops (around 18)
1 tbsp olive oil
3 tbsp extra virgin olive oil
Zest and juice of 1 lime
1 tsp freshly grated root ginger
2 – 3 tbsp freshly chopped coriander
100 g bag watercress
2 large ripe mangoes, peeled, stoned and sliced
6 spring onions, finely sliced
2 tbsp toasted sesame seeds
 Heat a heavy frying pan. Put the scallops into a bowl with the olive oil. Season and toss to coat, then cook the scallops for 1min on each side.
 Meanwhile, make the lime and ginger dressing. Put the extra virgin olive oil in a small bowl and whisk in the lime zest, juice and ginger. Season, add the coriander and mix well to combine.
 Divide the watercress, sliced mango, spring onion and scallops among six plates. Drizzle over the dressing and scatter over the sesame seeds before serving.