Ingredients

Steps

• Combine the papaya, spring onions, pomelos, mint, coriander, and holy basil in a bowl.
• Grind the palm sugar, lime juice, garlic, and ginger in a pestle and mortar.
• Stir the fish sauce and chilli into the paste to complete the dressing.
• Brush the scallops with vegetable oil.
• Sear the scallops in a smoking hot frying pan for 30 seconds per side until opaque.
• Mix the toasted rice and half the dressing into the salad.
• Plate the salad, top with scallops, garnish with cress, and drizzle with remaining dressing.