Make the dressing. Peel and crush the garlic. Peel and finely chop the lemon grass. Finely grate the lime rind and squeeze the juice. Place the garlic and lemon grass in a screwtop jar with the lime rind and juice, chilli sauce and the oil. Shake well and put aside.
Remove the leaves from the rocket and mizuna stems and rinse. Peel the shallots and cut in quarters lengthways. Seed and finely slice the capsicum. Arrange the salad vegetables on four individual serving plates.
Peel and finely chop the lemon grass and the garlic. Shred the lime leaves.
Heat the oil in a large, heavy-based frying pan or wok and add the lemon grass, garlic and lime leaves. Stir-fry over moderate heat for 30 seconds. Add the scallops and stir-fry for a further 3–4 minutes until the scallops are opaque and cooked through.
Remove the scallops from the pan with a slotted spoon and arrange on top of the salad. Spoon over the dressing and garnish with the lime wedges and coriander sprigs. Serve immediately.
NUTRIENTS PER SERVING:
good source of vitamins A and C, and iron and iodine.