1.Boil, steam or microwave potatoes and beans, separately, until tender; drain.
2.To make salsa verde; combine ingredients in a medium bowl; season to taste.
3.Shell and devein prawns, leaving tails intact. Place prawns and scallops in a medium bowl with half the salsa verde; toss gently to combine.
4.Combine mayonnaise and remaining salsa verde in a small bowl. Add mayonnaise mixture and the water to potatoes; toss gently to combine. Season to taste.
5.Heat a large frying pan over a medium-high heat; cook prawn mixture until browned lightly and just cooked through.
6.Divide potato mixture between plates; top with beans, rocket and prawn mixture.
Salsa verde can be made a day ahead. Cover surface with plastic wrap then cover tightly; refrigerate.Note