Seared scallops, steamed samphire and tiger prawn Asian broth
Bring shellfish stock and infusion of aromatics to boil and simmer for 10 minutes. Strain and set aside.
Place a frying pan on heat until smoking hot, add a little oil, sear scallops and tiger prawns.
Divide the samphire between 4 bowls and pour over the hot broth. Add scallops and tiger prawns. Garnish with micro coriander.