1.For the lime dressing, whisk ingredients in a small jug.
2.Cook scallop on heated oiled grill plate (or grill or barbecue).
3.Divide spinach, capsicum and sprouts among serving dishes; top with scallops. Drizzle with dressing; sprinkle with seeds.
Pat the scallops dry with a paper towel before cooking. Cooking for a short time will ensure they stay moist and tender.Note