Photo: Jan Smith
6 servings

If serving this salad chilled, add avocado just before tossing with lime juice mixture. If bay scallops aren't available, substitute coarsely chopped sea scallops.

How to Make It

Step 1

Bring 2 quarts water to a boil in a large saucepan; reduce heat to medium, and simmer. Add shrimp; cook 3 minutes or until done. Remove shrimp with a slotted spoon. Add scallops to pan; cook 3 minutes or until done. Drain; cool 10 minutes. Combine shrimp, scallops, celery, and next 5 ingredients (through avocado) in a large bowl; toss well.

Step 2

Combine cilantro and the next 6 ingredients (through chile paste) in a medium bowl, stirring with a whisk. Add cilantro mixture to shrimp mixture, tossing to coat.

Step 3

Place 1 cup trimmed arugula on each of 6 plates; top each with about 1 cup seafood and avocado mixture.

Ratings & Reviews

tara31's Review

November 05, 2011
I skipped the scallops and lobster, added minced garlic and doubled the ginger and chile paste for a deeper flavor. Delicious!

azlall2's Review

April 28, 2009
30 minute meal. Easy and elegant for hot, summer entertaining.. I used 1 lb shrimp/scallops, skipped lobster and celery, and used spinach vs arugula. Will make this regularly as a summer salad.