Method

• 1.
  To make the dressing, blanch the garlic stems in boiling water for 30 seconds, then refresh in cold water. Drain.
• 2.
  Using a blender or food processor, whiz the garlic stem, sunflower oil and 2 tbs water until smooth and emulsified.

• 3.
  Strain through a fine sieve into a bowl, then stir in the soy sauce and mirin.
• 4.
  Place scallops in a bowl. Clean and dry scallop shells.
• 5.
  Place a dry frypan over high heat. Brush the scallops all over with the extra oil and sprinkle with salt.
• 6.
  Sear scallops for 1 minute each side or until caramelised on the outside but still opaque in the centre.
• 7.
  Season the scallops and serve warm in the cleaned shells drizzled with the green garlic dressing.