1. Heat a little oil in a pan and then cook the garlic and chilli till soft, add the tomatoes, salt, pepper, sugar, ginger and simmer covered for 15 minutes. Taste and adjust seasoning.

2. Stir in the drained Scallops and enough marinade to give a kick to the sauce. Heat through, do not boil.

3. Serve in bowls with warm couscous and garnished with coriander leaves.