small handful coriander leaves and stems, finely chopped
1 lemon, juice only
2 shallots, finely chopped
3 small spring onions, thickly sliced
½ jalapeño chilli, deseeded and finely chopped
200g/7oz jasmine rice
2–3 tbsp low-sodium light soy sauce or tamari
2 tbsp vegetable oil
pinch ground white pepper
2 garlic cloves, finely chopped
120g/4½oz baby scallops, cleaned
1 tbsp Shaoxing rice wine or dry sherry