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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Arrange salad leaves, tomato, radish, avocado, bean sprouts, spring onion, mint and coriander on a large serving platter.
Heat the olive oil in a large frying pan over high heat. Cook the scallops for 1 min each side or until golden and just cooked through. Remove from the pan and arrange over the salad.
Combine the lime juice, vinegar, sesame oil, ginger and chilli, if using, in a screw-topped jar and shake until well combined. Drizzle over salad.
Sprinkle salad with peanuts and sesame seeds. Serve with lime wedges.