Recipe
December 30, 2008
Thai Grilled Seafood Salad Recipe
Step 1: Combine the lime juice, fish sauce and brown sugar and set aside.
Step 2: Clean the squid and separate the tentacles from the body. Slice the body into 1/2″ strips. Rinse the scallops.
Step 3: Over high heat, add vegetable oil to a large sauté pan. When the oil sizzles, add the squid and scallops and sauté for about 5 minutes, turning intermittently to colour both sides. Set aside and let cool.
Step 4: Toss together the cucumber and red onion slivers; in a separate bowl, mix together minced green onion and hot chili peppers.
Step 5: Using 4 serving dishes, place 4 or 5 lettuce leaves in each dish. Layer the cucumber and red onion mix over the lettuce, followed by the squid and scallops. Sprinkle with the green onion and chili pepper mix and drizzle dressing over top. Garnish each serving with half a lime.
Directions
Yield:
Step 1: Combine the lime juice, fish sauce and brown sugar and set aside.
Step 2: Clean the squid and separate the tentacles from the body. Slice the body into 1/2″ strips. Rinse the scallops.
Step 3: Over high heat, add vegetable oil to a large sauté pan. When the oil sizzles, add the squid and scallops and sauté for about 5 minutes, turning intermittently to colour both sides. Set aside and let cool.
Step 4: Toss together the cucumber and red onion slivers; in a separate bowl, mix together minced green onion and hot chili peppers.
Step 5: Using 4 serving dishes, place 4 or 5 lettuce leaves in each dish. Layer the cucumber and red onion mix over the lettuce, followed by the squid and scallops. Sprinkle with the green onion and chili pepper mix and drizzle dressing over top. Garnish each serving with half a lime.