Thai Seafood Salad (Yum Talay)

Thai Seafood Salad (Yum Talay)
Photo by Scott Phillips

Ingredients

  • ½ lb. cleaned squid, bodies sliced crosswise into ¼-inch rings and tentacles cut in half if large
  • 4-½ Tbs. fish sauce
  • ½ cup sliced English cucumber (halve cucumber lengthwise and slice into ¼-inch-thick half-moons)
  • ¼ cup coarsely chopped fresh mint
  • 2 tsp. finely chopped garlic (2 medium cloves)
  • 3 Tbs. thinly sliced shallot (1 large)
  • 2 tsp. finely chopped unseeded fresh hot green chiles (like serrano or jalapeño)
  • + 11 more ingredients
    • 1/3 cup thinly sliced scallions (4 to 5, white and green parts)
    • ½ cup halved cherry or grape tomatoes
    • 1-½ Tbs. granulated sugar
    • ½ lb. sea scallops or bay scallops
    • 6 Tbs. fresh lime juice (from 2 limes)
    • 2 cups bite-size pieces of Boston lettuce, rinsed and spun dry (1 large head)
    • ¾ lb. medium (51 to 60 per lb.) fresh shrimp, peeled and deveined
    • 1 Tbs. table salt
    • ¼ cup coarsely chopped fresh cilantro
    • ¼ lb. fresh or pasteurized jumbo lump crabmeat
    • 24 small mussels

Scrub the mussels well under running water and pull off any "beards." Discard any mussels that don't close tightly when tapped on the counter. Put closed mussels in a medium saucepan. Add about 1/2 cup water, just enough to cover the bottom of the pan by about 1/4 inch. Cover and set over high he...

View full recipe at Fine Cooking

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