Thai Seafood Salad

• 1/4 cup water
• 8 ounces sea scallops
• 1 pound peeled and deveined medium shrimp
• 5 tablespoons fresh lime juice
• 2 1/2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon chile paste with garlic
• 1 cup red bell pepper strips
• 1/2 cup prechopped red onion
• 1/4 cup fresh mint leaves, finely chopped
• 8 ounces 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. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.
2. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.
3. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.

water, scallops, shrimp, lime juice, fish sauce, sugar, chile paste, red bell pepper, red onion, fresh mint, lump crabmeat, lemongrass stalks, cucumber

Taken from www.myrecipes.com/recipe/thai-seafood-salad (may not work)