Seafood Avocado Salad with Ginger

Seafood Avocado Salad with Ginger
Photo by Jan Smith

Ingredients

  • ¾ pound bay scallops
  • 1 cup chopped cucumber
  • 2 tablespoons chopped fresh cilantro
  • 1 finely chopped peeled ripe avocado
  • ½ pound coarsely chopped cooked lobster meat
  • ½ cup chopped carrot
  • ½ cup chopped green onions
  • + 10 more ingredients
    • 1 tablespoon fish sauce
    • 3 tablespoons fresh lime juice
    • 6 cups trimmed arugula, divided
    • ¾ pound large shrimp, peeled and deveined
    • 2 teaspoons grated peeled fresh ginger
    • 2 quarts water
    • 1 cup chopped celery
    • 1 teaspoon Thai roasted chile paste
    • 1 tablespoon seasoned rice vinegar
    • 1 tablespoon sugar

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 ...

View full recipe at My Recipes

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