To make the salad, place the oyster sauce, fish sauce, sugar and sesame oil into a bowl and mix to combine. Add the rib-eye and coat well. Cover and marinate in the fridge for 1 hour.
Bring a small saucepan of water to the boil, blanch the sugar snap peas for 1 minute, then refresh in cold water and set aside.
Heat a griddle pan over a high heat and cook the steak for 4 minutes on each side. Remove to a plate and allow to rest. Season the scallops with salt and pepper then place on the griddle and cook for 2 minutes on each side. Add the onion and cook for 1 minute on each side. Cook the sprout leaves on the griddle for a few seconds. Remove and set aside.
To make the dressing, mix all the ingredients together in a bowl and season with salt and pepper.
Place the cucumber, chicory, herbs, radish, clementines, sugar snaps, red onion and sprout leaves in a large serving platter and toss together with some of the dressing.
Thinly slice the steak and arrange on top of the salad with the scallops. Drizzle over more of the dressing and serve.