Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light July 2010


Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

20 mins
6 servings (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

Nutrition Facts

180 calories; fat 2.4g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.9g; protein 30.9g; carbohydrates 8.5g; fiber 1g; cholesterol 165mg; iron 3mg; sodium 756mg; calcium 110mg.