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Thai Seafood Salad

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 6 servings (serving size: about 1 1/3 cups)

Ingredients

  • 1/4 cup water
  • 8 ounces sea scallops
  • 1 pound peeled and deveined medium shrimp
  • 5 tablespoons fresh lime juice
  • 2 1/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon chile paste with garlic
  • 1 cup red bell pepper strips
  • 1/2 cup prechopped red onion
  • 1/4 cup fresh mint leaves, finely chopped
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 2 fresh lemongrass stalks, trimmed and thinly sliced
  • 1 cucumber, halved lengthwise and thinly sliced

Nutrition Information

  • calories 180
  • fat 2.4 g
  • satfat 0.4 g
  • monofat 0.3 g
  • polyfat 0.9 g
  • protein 30.9 g
  • carbohydrate 8.5 g
  • fiber 1 g
  • cholesterol 165 mg
  • iron 3 mg
  • sodium 756 mg
  • calcium 110 mg

How to Make It

  1. Bring 1/4 cup water to a simmer in a large skillet. Add scallops to pan; cover and cook 3 minutes or until done. Remove scallops from pan with a slotted spoon; pat scallops dry with paper towels. Place scallops in a large bowl. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.

  2. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.

  3. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.