Scallops with Oriental Salad and Asian Dressing - James Martin Chef

Ingredients

• 1 small carrot, topped, tailed and peeled
• 4 spring onions, topped and tailed
• 1 small ripe mango
• 50g mange tout, shredded
• 50g fresh bean sprouts
• handful of fresh coriander, washed
• 200g mixed small salad leaves, such as mizuna, watercress or lamb’s lettuce, washed
• 50g cashew nuts, roughly chopped
• 1 red chilli, halved, seeded and finely shredded
• 12 fresh large scallops in their shells (see below for how to shuck them)
• 2 tbsp sunflower oil
• Freshly ground sea salt
• 2 tbsp caster sugar
• 2 tbsp lime juice
• 2 tbsp fish sauce
• Pinch chilli flakes
• Mint leaves (optional)
• 1 clove garlic finely chopped
• 1 tsp finely chopped coriander stems