In a wok or large frying pan, heat the oil over a medium heat. Add the salmon and scallops and
stir-fry for 3 minutes. Remove from the pan, then set aside and keep warm.
Add the carrots, celery, peppers, mushrooms and garlic to the wok and stir-fry for 3 minutes.
Add the coriander and shallots, and stir.
Add the lime juice and rind, dried red pepper flakes, sherry and soy sauce and stir. Return the
salmon and scallops to the wok and stir-fry carefully for another minute.
Serve immediately on a bed of cooked noodles.