Wild scallops soy ginger Vermicelli noodle salad cups | Marine Stewardship Council

Ingredients

• 500g MSC certified scallops (look for the blue fish tick)
• 10-12 lettuce leaves washed and dried
• Sprinkle of black sesame seeds
• 100g Vermicelli noodles
• 30g carrot, fine thin strips
• 100g cucumbers, fine thin strips
• 50g capsicum, fine thin strips
• 60g radish, fine thin strips
• 60g purple cabbage, finely shredded
• 20g coriander, finely chopped
• 40g shallot, finely sliced
• Small piece ginger, peeled, chopped
• 100ml premium soy sauce
• 1 lemon
• 1 lime
• 1tsp fish sauce