Separate the coral. You can cook them at the same time as the white flesh and eat them when you like but don’t include them in the canapé itself.
Put the white flesh into the freezer for about 40 minutes. This will allow it to firm up.
Dry each piece with a paper towel.
Heat some olive oil in a pan on relatively high heat.
Add the scallops and coral (in batches if you have a large amount).
Cook for about 40-50 seconds on one side (or at least until that side starts to brown – as in the above image) then turn over. Cook for about 30-40 seconds on the other side, or again until it starts to brown.
Remove the scallops from the pan and allow to cool to room temperature. Put them in the fridge.
When the time comes spread some seaweed butter onto a ritz cracker, or better still some miniature blini. Top with a slice of scallop and if you’re serving immediately pour a little of the dipping sauce over the scallop and garnish with a tiny sliver of lime peel. TINY.
You can just eat the cooked coral on its own (I did; and I felt no guilt) or you can serve them separately with toothpicks and the dipping sauce.
The fresher the scallops, the better.