Cover and cook the quinoa in boiling water over a low heat for approx. 15 mins. until soft. Add the peas for the final 2 mins. and cook with the lid on, season with salt, leave to cool.
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Add the quinoa and peas together with the cucumber, apple, dill and mint, mix.
Heat the oil in a non-stick frying pan. Season the scallops, fry for approx. 1 min. on each side. Plate up the salad and top with the scallops.