Scallop Salad with Lemongrass Dressing

Scallop Salad with Lemongrass Dressing

    250 ml (1 cup) water

    ¼ teaspoon salt

    350 g (12 oz) shucked scallops

    Lemongrass Dressing

    125 g (4 oz) lettuce, torn to yield 2 cups

    2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced

    1 medium onion, sliced

    2 medium tomatoes, deseeded, flesh sliced

    2 tablespoons minced red chilies
    3 tablespoons chopped mint leaves

          4 tablespoons fish sauce

          4 tablespoons freshly squeezed lime juice

  1 tablespoon sugar
       
          Serves 4 to 6

        Preparation time: 35 mins

          Cooking time: 3 mins
 1 In a saucepan, bring the water and salt to a boil and poach the scallops for 2 to 4 minutes, stirring occasionally, until just cooked. Drain and thinly slice. Set aside.
  2 Just before serving, combine the scallop slices and the Lemongrass Dressing ingredients in a mixing bowl and toss to mix well, adjusting the taste with more fish sauce, lime juice and sugar if desired.
 3 Transfer to a serving platter and serve immediately.