Method

• 01
  Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.
• 02
  Pat the scallops dry with a paper towel; season lightly with salt. In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
• 03
  Peel the shallots and cut them crosswise into thin slices. Separate the slices into rings. Zest the lime; juice half and cut half into wedges for garnish. (Zest and juice 1 lime; cut 1 lime into wedges.) Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise. Strip the mint leaves from the stems.
• 04
  In a small bowl, stir together the shallots, nuoc cham base, lime zest, 1 tablespoon lime juice, and 2 tablespoons water.
• 05
  In a large bowl, toss together the mixed greens, cabbage, shellfish, mango, mint, walnuts, and 1 tablespoon dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.
• 06
  Transfer the salad to individual plates and serve the lime wedges and remaining dressing on the side.