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Found under SuperFast entrées in this favorite publication, this recipe had everything going for it. I said yes, please. If you don’t think scallops are your thing or maybe they’re to hard to come buy, I ask you to reconsider understanding that this powerful protein packed mollusk is low-fat, low-cholesterhol and loaded with omega 3’s. And if I’m seeming like Mitt Romney ignoring the pricier side of scallops, let me suggest that if you keep portions to the recommended 4-6 oz protein serving size, buy on sale or frozen, scallops are more affordable. And as we like to say, repeat after me…”pay the farmer now, or the doctor later.”

Now that I’ve completely used up all of your precious time in lecture, let’s get to making this insanely fresh, sweet sour, umamilaced salad. The secret fish sauce. What no fish sauce in your pantry? Buy some, use it and your family will think that you’ve opened a Thai restaurant in your kitchen. Lemongrass helps too.



thai seafood salad, superfast

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

1/4 c water

8 oz sea scallops

1 lb peeled and deveined medium shrimp

5 T fresh lime juice

2 1/2 T fish sauce

1 t sugar

1 t chile paste with garlic

1 c bell pepper strips

1/2 c prechopped red onion

1/4 c fresh mint leaves, finely chopped

8 oz lump crabmeat, drained and shell pieces removed

2 fresh lemongrass stalks, trimmed and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

  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.
  2. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.
  3. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.
  4. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.
crunchtime warp:
  • purchase pre-cooked shrimp and omit scallops
  • double the batch for dressing, you will use it again
recipe adapted from cooking light magazine and provided by your friends at crunchtimefood.com


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