In a small heavy-bottomed saucepan place the prepared chilli, ginger, lemongrass, and garlic. Add the sugar, the juice of two limes, fish sauce, soy and 200 ml of water.

Bring to the boil and simmer for ten minutes taking care not to caramelise. Reduce to a light syrup. Set aside and allow cool.

Prepare the salad vegetables by slicing the spring onions, carrot, pepper, cucumber, and fennel into fine strips or Julienne. Plunge into a bowl of iced water for ten to fifteen minutes, this will really crisp them up. Drain thoroughly.

In a large mixing bowl, place the lime zest and six to eight tablespoons of the cooled syrup. Season and stir.

In a heavy-bottomed frying pan melt the butter and olive oil over a high heat. Season the prepared scallops immediately before cooking and roll in sesame seeds.

Place a piece of baking parchment in the pan and carefully and the scallops. Sauté for one to two minutes until the seeds are golden brown. Turn over and cook for one more minute.

Sprinkle with sesame oil and set aside.

Toss all of the salad ingredients in the dressing and add some roughly torn Thai Basil before placing in the centre of the serving plate. Place on the scallops, drizzle with a little extra syrup and serve.