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Prepare up to the end of step 2 several hours ahead; set aside.
For the salad, finely slice the carrot, ¼ cucumber and radishes and toss with the herbs. Preheat the grill to high.
Mix the chilli, sugar, lime juice, fish sauce and vinegar; toss with the veg.
Detach the scallops from their shells, rinse them, plus the shells and pat dry. Put a scallop back in each half-shell and put on a baking tray. Season, drizzle with sesame oil and grill for 3-4 minutes or until cooked.
Top each scallop with a little salad and sprinkle with chopped peanuts.