To make Pesto: Place 1/4 cup macadamias, chilli, ginger, mint and coriander in a food processor and process until finely chopped. Add sugar, fish sauce, lime juice and oil and process until well combined. Season to taste. Set aside.
Rinse scallops then cut flesh from shell (if bought scallops in shell). Set flesh aside.
To make the Salad: Combine cucumber, bean sprouts, capsicum and spring onions in a large bowl and toss lightly to combine. Place some salad in the bottom of each foil patty pan.
Heat a large non-stick frying pan on high heat. Spray with olive oil. Add scallop flesh and cook for 1 minute each side, or until golden and opaque.
Place two cooked scallops on top of each salad-filled patty pan. Drizzle with Macadamia & Coriander Pesto and sprinkle with remaining macadamias. Serve immediately.