1/2 cup coriander stalks (reserved from salad)
1 chilli, roughly chopped
1 tbsp fish sauce
2 cloves garlic 4 cm piece of ginger, peeled and chopped
2 tbsp palm sugar (or caster sugar)
1 tsp sesame oil
Juice of 1 lime
2 tbsp sweet chilli sauce
3 spring onions, chopped finely
1 packet mung bean sprouts
1 cup cherry tomatoes, halved
1/4 cup mint leaves, chopped
1 cup coriander leaves (stalks reserved for dressing)
1/2 cucumber, peeled into ribbons
Salt and pepper
2 tbsp vegetable oil
1/4 cup crushed peanuts
For the dressing, place all the ingredients into a small food processor and whizz until well combined. Taste and adjust the seasoning, using more fish sauce or lime juice if needed. Set aside.
For the salad, combine all of the salad ingredients in a large bowl and spoon over 2 tablespoons of the dressing.
Heat a frying pan, toss scallops in olive oil. Sear scallops in two batches in the hot pan for 30-60 seconds on each side.
Season the scallops with salt and pepper, add to the salad and drizzle over the rest of the dressing.