Serves 4
• 1 spring onion thinly sliced
• 1 small carrot cut in thin strips
• ½ Lebanese cucumber, seeds removed and diced finely
• ½ red chilli, chopped
• 1 cup fresh leaves - coriander, Thai basil, mint
• 16 New Zealand scallops
• 1 Tbs olive oil
Dressing
• ¼ cup lime juice
• 1 tsp sesame oil
• 1 Tbsp fish sauce
• 1 tsp brown sugar
• 1 tsp grated ginger
• ½ red chilli, chopped
1. In a bowl combine spring onions, carrot, cucumber, chilli and herbs, cover and place in fridge until needed.
2. Place dressing ingredients in a jar and shake until well combined.
3. In a frying pan heat oil to a medium heat, fry scallops in 2 or 3 batches for 2 minutes each side. Set aside to keep warm.
4. Tip half the dressing into pan and warm through while deglazing pan.
5. Toss salad with remaining dressing. Place a little salad into four scallop shells. Top with 4 warm scallops and drizzle with warm dressing.
- VIVA