We're up in Mission Beach (1 1/2 hours south of Cairns), so any seafood is necessarily frozen (unless you actually go fishing). We bought a dozen scallops in Innisfail, together with a kilo of frozen green large Endeavour prawns for a later dish. We had the scallops as a starter before we have a very late lunch of Roasted Pork Belly!
Firstly I lay the scallops out to thaw, which they did in about 15 minutes.
Meanwhile I made the dressing. A dash of White Vinegar (I used Champagne Vinegar), a dash of Sake or Mirin (I used Sake - see below), a few drops of Sesame Oil, a dash of Light Soy Sauce, a large splash of Fish Sauce, a tablespoon of Palm Sugar (which I grated), finely grated carrot and finely chopped green onion.
To be truthful, it wasn't just Sake that I used. As we drive through Cairns we always stop at 'Uncle Dan's' where the wine choice is far superior to anything in Mission Beach. I bought what I thought was just Sake, but is actually 'Shiro No Takumi' - Japanese Rice Shochu which is a spirit filtered in bamboo charcoal - 25% Alcohol I hesitate to add. Beautiful clean flavor just like a really good expensive Sake!
Then I set the table.
I then pan fried the scallops in a few drops of sesame oil and some olive oil. While they were frying I wiped the shells and arranged on a platter. I turned the Scallops after about a minute and sprinkled with freshly cracked black pepper. After another minute I removed from the heat and arranged on the shells, spooned over the dressing, and served - with a glass of the Shochu over ice with a dash of freshly squeezed lime. Absolutely delicious.