Cut the carrot into 2 mm thin strips. Halve the scallops horizontally and season with salt and pepper. Heat some sesame oil in a wok pan and fry the scallops briefly on both sides (the scallops must still be nice and glazed). Sprinkle in carrots and remove from heat. Now gently mix the oysters, cocktail shrimp, mussels and scallops in a bowl. Mix in the chopped chili pepper along with the sprouts. Season with lemon juice, hoisin sauce, chili sauce and fish sauce. Serve in small bowls.
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