The sweet chilli flavour works so well with the freshness of the scallops as either a light lunch or starter. First make the salad. Fill a large bowl with cold water and toss in a few ice cubes. When chilled, use a potato peeler to shave long, thin strips off the carrot. An old-fashioned peeler works well for making these carrot slices - texture is really important in this salad, so go for the thinnest strips you can. Add these to the water.
Pan fried scallops served with thinly sliced vegetables dressed with lime juice, fish sauce and fresh herbs. Prepare the scallops by removing from the shell and discard the roe. Wash under cold water and dry on paper towel. Peel and thinly slice the carrots and cucumber on a mandolin. Finely slice the shallot, lemongrass and lime leaves.