Thai Scallop Salad

Name: Thai Scallop Salad
Ingredients: 1 1/4 pounds sea scallops (about 20), foot muscles removed; Juice of 1 1/2 limes, plus wedges for serving; 1/2 shallot, finely chopped; 3 tablespoons sweet chili sauce; 4 teaspoons fish sauce; 5 tablespoons vegetable oil; 1/2 head napa cabbage, shredded (about 7 cups); 2 Persian cucumbers, halved lengthwise and thinly sliced crosswise; 4 radishes, thinly sliced; 1 Granny Smith apple, cut into matchsticks; 2 cups fresh Thai or regular basil, roughly chopped; 1/4 cup unsalted dry-roasted peanuts, roughly chopped