BBC Food - Recipes - Soy chilli steamed scallops with carrot and spinach noodles

Ingredients

• 8 queen scallops , removed from shells (reserve 4 shells)
• 4 very small pinches salt
• 4 very small pinches ground white pepper
• 8 small drops Shaoxing rice wine , one drop over each scallop
• 1 spring onion , washed and finely chopped
• 2½cm/1in ginger , peeled and freshly grated
• ¼ fresh red chilli , preferably Fresno or cayenne, seeds removed and finely chopped
• ½ small garlic clove, finely chopped
• 3 tbsp low-sodium light soy sauce
• 2 tbsp lemon juice
• 2 tsp toasted sesame oil
• 1 tbsp peanut or rapeseed oil
• 1 garlic clove, finely chopped
• ½ red chilli , seeds removed and finely chopped
• 60g/2¼oz grated carrots
• 40g/1½oz white cabbage , shredded
• 100g/3½oz winter spinach , washed and drained
• 300g/10½oz rice noodles , soaked
• 1 spring onion , washed and sliced lengthways to resemble blades of grass
• ½ cube doufulu (about 25-50g/1-1¾oz. Also known as Chinese Soy cheese) or 1 tsp red miso
• 2 tsp low-sodium light soy sauce
• 1 tsp doubanjiang (chilli bean paste)
• 1 dash toasted sesame oil
• pinch sugar
• corainder leaves