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

How to Make It

Step 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.

Step 2

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

Step 3

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

Ratings & Reviews

dmstoll's Review

TeresaMichelsen
June 15, 2011
This recipe was really, really good. I made it with imitation crab meat and lemon juice in the dressing and it was still excellent. One note - between the shrimp and the scallops I was already up to $25, which is why I went with the imitation crab meat, so this is an expensive dish.

KarenNC's Review

julie64
August 23, 2010
I made this salad for a picnic at an outdoor concert. I substituted green curry paste for the red chili paste (thought I had some but didn't) and basil for the mint, since I don't care for mint in savory dishes. I cooked the shrimp and scallops for the specified time at medium to medium-low heat. The best part of this recipe was the refreshing scent it left in my kitchen. I will definitely add this to my outdoor dining repetoire!

Icooktoo's Review

Icooktoo
July 25, 2010
This was HORRIBLE!! What a waste of money!

TeresaMichelsen's Review

dmstoll
July 24, 2010
Pretty good, but some of the improvements suggested by other reviewers (more heat, avocado) would enhance it. I also found the cooking time for the scallops and shrimp a little too long - they were very thoroughly cooked and the texture suffered. Adjust this to two minutes if your scallops/shrimp are smaller.

julie64's Review

KarenNC
July 05, 2010
Very Yummy! I usually have frozen scallops and shrimp on hand and added chicken rather than crab for my kids. Next time will double the chili sauce as it could have been spicier. Served with some rice for a full meal. Will definitely make this again!

CGinVA's Review

CGinVA
June 21, 2010
Quick, easy and tasty! Expensive dish b/c of the seafood but would be great for company or for take-to-work lunches. I used chili sauce w/garlic instead of the paste and doubled it. I substituted basil for the mint. Add avocado chunks to make it even more delicious! Yum!