1.Remove scallops from shells; place in a small bowl. Wash and dry shells; reserve. Place a fine sieve over the bowl. Finely grate ginger over sieve; press down on pulp to extract juice. Discard pulp. Add oil, toss gently to coat scallops; season.
2.Heat a large, non-stick frying pan over medium heat; cook sausage, stirring, for 2 minutes or until golden and crisp. Transfer to a plate; cool.
3.Wipe out pan, increase heat to high; cook scallops 30 seconds each side or until golden but still opaque in the centre. Place scallops on reserved shells.
4.Stir juice and sugar in a small bowl until sugar dissolves. Add cucumber, shallot, chilli, coriander, mint and sausage; toss gently to combine. Spoon salad on scallops; top with fried shallots.
Lap cheong are a form of dried sausage that don’t require refrigeration and can be found with fried shallots in the Asian section of larger supermarkets.Note