Instructions: Stir the mayonnaise, rice vinegar, honey, wasabi, sesame oil and salt together in a small bowl until well blended.

For the Salad: In a small bowl, combine the scallops and cornstarch, stir until scallops are coated set aside.

Bring a small pan of water to a boil. Slip the scallops into the water and simmer until opaque, about 2 minutes. Drain and chill until ready to assemble the salad. Toss the three melons together in a bowl. Cover and refrigerate until ready to serve.

Stir the bread crumbs, coconut and sesame seeds together in a wide shallow bowl. Whisk the egg whites in a separate bowl until frothy.

Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees.

While the oil is heating, coat the shrimp: Dip the shrimp in the cornstarch to coat them lightly. Tap off the excess. Holding a shrimp by the tail, dip in the egg white so it covers the meat but not the tail, then let the excess egg white drip back into the bowl. Coat the shrimp on both sides with the crumb mixture, patting lightly to help the crumbs adhere. Repeat with the remaining shrimp and coating.

Deep-fry the shrimp, half at a time, until the coating is golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle evenly with salt. Repeat with the remaining shrimp.

To serve, pour the dressing over the melon and toss to coat. Mound the fruit on a serving plate; surround with the scallops and shrimp and sprinkle with macademia nuts.

This recipe yields 4 servings.

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