Mix 10 g Spice Oil – Curry Ginger with the crème fraîche and mix well.

Mix the other 40 g of Spice Oil – Curry Ginger with the cooked rice.

Season the scallops with the Spice Oil – Green Herbs Garlic and sear around in a hot pan.

Serve the rice in the centre of the plate with the scallops on top.

Decorate with a twist of pepper on the plate.