2

tsp

sesame seeds

¼

bunch

watercress; sprigs picked, washed

12

cooked prawns; peeled, deveined

1

mango; peeled, chopped

1

avocado; halved, stone removed, peeled, chopped

1

Tbs

olive oil

12

scallops (without roe)

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

1

lime; juiced

1

Place the sesame seeds in a large frying pan over a medium heat. Cook, stirring occasionally, for about 2 minutes or until golden. Remove and set aside.

2

Divide the watercress, prawns, mango and avocado among serving dishes.

3

Heat the olive oil in the frying pan over a high heat. Cook the scallops for about 1 minute each side or until golden and cooked through. Remove from the pan. Season the scallops with salt and pepper. Divide among the salads and drizzle with the lime juice and scatter over the sesame seeds.