Evenly divide the scallops, season and place in the Extra Virgin Olive Oil from Spain and ginger marinade.
Prepare the Orly frying batter in a separate bowl. Mix the flour with the baking powder and add water or warm milk. Mix well and leave to rest in a cool place until it rises.
For the oriental sauce, place the sugar, white wine vinegar, water, soya sauce, ketchup and cornstarch in a mid-size pan. Bring to the boil. Stir constantly to prevent lumps from forming.
Heat some Extra Virgin Olive Oil from Spain in a frying pan and, when hot, coat the scallops in the Orly batter and add them to the pan.
Turn them over while frying and, once golden brown, remove from the oil and blot with kitchen paper.
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