Combine cabbages, bell pepper, carrot, and jicama. Combine fish sauce, vinegar, chili sauce, and 1 tablespoon of the lemon juice; add to cabbage mixture and toss well. Place on salad plates. Drain scallops well. Dip one side of each scallop in fish spice. Heat a skillet; add oil and heat almost to the smoking point. Add scallops, spice side down; lower heat to medium-high and cook for 1 minute. Turn scallops and cook for 1 to 2 more minutes; place around cabbage mixture. Combine mustard, soy sauce, and the remaining 1 tablespoon lemon juice; drizzle over salad. Garnish with green onion. Makes 4 servings.
