6 iceberg lettuce cups
12 scallops, diced finely
2 spring onions, (the white part) sliced finely
1 stick lemongrass (white part only), diced finely
¼ cup cashews, roughly chopped
1 tbsp coconut oil
2 tsp miso paste
2-3 tsp light soy
½ tsp sesame oil
1 tbsp mirin
1 long red chilli, sliced finely
squeeze lime juice
1 bunch coriander, chopped
1 bunch mint, chopped
2 spring onions (the green part)
½ cucumber, finely sliced into half moons
1 lime, juiced
1-2 tsp sesame oil
1-2 tsp light soy
Mix all of the salad ingredients together and set aside to put on the base of the lettuce cups.
Heat coconut oil in a wok over medium-high heat, toss in the white part of the spring onion, miso, paste, soy, mirin, chilli and lemongrass, stir-fry for 1-2 minutes (add a dash of water if needed). Add scallop meat and stir-fry for 1-2 minutes.
Take off the heat and drizzle with sesame oil and lime juice. Serve salad in the lettuce cups topped with the scallops.