Scallops with crunchy Thai salad

Ingredients

1	Carrot, small, cut into thin strips
1	Spring onion, thinly sliced
½	Lebanese cucumber, seeds removed and diced finely
½	Red chillies, chopped
1 cup	Fresh herbs, coriander, thai basil and mint (Main)
16	Scallops, (nz) (Main)
1 Tbsp	Olive oil

Dressing

¼ cup	Lime juice
1 tsp	Sesame oil
1 Tbsp	Fish sauce
1 tsp	Fresh ginger, grated
1 tsp	Brown sugar
½	Red chillies, chopped

Directions

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.
6. Top with 4 warm scallops and drizzle with warm dressing.