Remove any membrane or hard white muscle from the scallops. Lightly brush a chargrill pan with
oil. Cook the scallops in batches for 1 minute each side, or until cooked.
Divide the spinach, pepper strips and bean sprouts among four plates. Arrange the scallops over
To make the dressing, place the sake, lime juice, palm sugar and fish sauce in a small bowl and
mix together well. Pour over the salad and serve immediately.