Instructions

1. Cut the woody end off the fennel then shred finely, either using a mandolin or a sharp knife.
2. Finely slice the garlic and ginger then mix with the fennel in a large bowl. Add the samphire then the soy sauce, rice wine and sugar plus the chilli if used.Toss well.
3. Heat a drop of peanut oil in a wok. When it's hot and starts smoking, pour in the mixture. Stir-fry for 3-5 minutes, until just tender, then add the scallops and the sesame oil. Gently stir through, then turn down the heat. Put a lid on and let the scallops steam for about 3 minutes.
4. Serve hot.