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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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