Scallop salad with Thai herbs, coconut and pomelo

Step 1

For the palm sugar and lime dressing, place all ingredients in a screw-top jar and shake until combined. (Dressing will keep, covered in the refrigerator, for up to 3 days).

Step 2

Heat oil in a frypan over high heat. Add scallops and cook for 1 minute, then turn and cook for 30 seconds or until just cooked through.

Step 3

Transfer scallops to a bowl with pomelo, coconut, Thai basil, coriander and three-quarters of dressing. Toss gently to combine.

Step 4

Place retained scallop shells on a serving platter and arrange scallop mixture on top. Drizzle over remaining dressing and scatter with chilli.

Step 5

Serve immediately with lime wedges.