Asian Shrimp and Scallop Salad with Lemongrass Vinaigrette

Ingredients:

1 to 2 tsp Thai Chile paste or 2 small Serrano or jalapeno chilies, finely diced

1 small red onion, peeled and diced

1 medium cucumber, peeled

3/4 lbs. peeled and deveined shrimp

3/4 lbs. medium sized scallops

3 tsp pure Filippo Berio Olive Oil

2 scallions, thinly sliced on the diagonal

3/4 cup packed fresh Thai basil leaves

3/4 cup packed fresh cilantro leaves

4 cups mixed greens

3 tablespoons roasted peanuts

Lemongrass Dressing:

 2 1/2 tablespoons sugar

1/3 cup fresh lime juice

2 cups Thai fish sauce (nam pla)

3 to 4 quarter-sized slices fresh ginger

Directions:
For the dressing: Combine the sugar, 1/3 cup of the lime juice, the fish sauce, ginger and water in a small saucepan. Trim the lemongrass stalks to 2 1/2 inches and slice crosswise as thin as possible. Add the lemongrass to the saucepan. Bring to a simmer over moderate heat, stirring until the sugar is dissolved; simmer for 1 minute. Set aside to cool and infuse. Strain the mixture, stir in Chile paste and whisk in the Filippo Berio Olive Oil. 

Salad: Heat Filippo Berio Olive Oil over high heat in a sauté pan. Pan sear the shrimp first, without overcrowding the pan, then pan sear the scallops. Slice the cucumber lengthwise in half. With a teaspoon, remove the seeds. Cut each cucumber half crosswise into thin slices. Place in a medium bowl with the diced onions. Coarsely chop the basil and cilantro and add to the bowl along with the mixed greens. Toss the greens with dressing.

To Serve: Divide the lettuce among four chilled dinner plates or place on a large platter. Spoon the seafood mixture over the lettuce, garnish with peanuts, if desired. Drizzle dressing over plate and serve. (You can mix the dressing into the seafood before serving also).