Thai Shrimp Scallops And Squid Salad Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Shrimp | 1/2 pound, deveined | |
| Squid | 1/4 pound | |
| 1/2 pound bay scallops | ||
| Lime juice | 3/4 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| 1 tablespoon plus 1 teaspoon brown sugar, packed | ||
| Red pepper flakes | 1/4 Teaspoon | |
| Salad greens | 6 Cup (16 tbs) | |
| Cooked rice | 2 1/2 Cup (16 tbs) | |
| English cucumber | 1 , thinly sliced | |
Directions
Heat oil, garlic and ginger in large skillet over medium-high heat until hot.
Add shrimp and saute until pinked and cooked through, about 3 minutes.
Transfer to bowl and set aside.
Add squid rings to pan and saute 20 to 30 seconds until opaque.
Transfer to bowl with shrimp and set aside.
Add scallops to pan and saute until cooked through, about 3 minutes.
Transfer with slotted spoon to fish bowl and set aside.
Mix together lime juice, soy sauce, brown sugar and pepper flakes and pour over warm shellfish.
Marinate in the refrigerator, covered, up to 24 hours.
Arrange salad greens on platter or individual plates.
Spoon rice along one side of platter or plates.
Place seafood mixture next to rice and spoon sauce over both.
Garnish with cucumber slices.
Add shrimp and saute until pinked and cooked through, about 3 minutes.
Transfer to bowl and set aside.
Add squid rings to pan and saute 20 to 30 seconds until opaque.
Transfer to bowl with shrimp and set aside.
Add scallops to pan and saute until cooked through, about 3 minutes.
Transfer with slotted spoon to fish bowl and set aside.
Mix together lime juice, soy sauce, brown sugar and pepper flakes and pour over warm shellfish.
Marinate in the refrigerator, covered, up to 24 hours.
Arrange salad greens on platter or individual plates.
Spoon rice along one side of platter or plates.
Place seafood mixture next to rice and spoon sauce over both.
Garnish with cucumber slices.
Chef
