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Thai-Style Salad With Herbes

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“From Bon Appetit. You can also use grilled beef (instead of the seafood) or use squid (uncooked, cleaned, with tentacles reserved and bodies cut into 1/2-inch thick rings) instead of the scallops.”
READY IN:
34mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers and discard. Thinly slice lemongrass.
  2. Combine lemongrass, scallops, shrimp, lime juice, nam pla and red pepper in heavy large skillet. Saute over med-high heat until seafood is just opaque, about 3 minutes. Transfer to medium bowl. Cool completely.
  3. Add shallots, tarragon and cilantro to seafood; toss to coat. Season to taste with salt and pepper. Chill until cold, at least 45 minutes and up to 2 hours To serve, arrange lettuce leaves on platter. Use a slotted spoon to divide seafood among plates. Spoon some juices over them.

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