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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Best of Thai Seafood
About ⅔ pound scallops
1 onion
10 prik ki nu
1 large tomato
1 lettuce plant
2 celery plants
2 to 3 tablespoons lime juice
1 tablespoon nam pla
Remove the scallops from the shells, wash, dip in boiling water until cooked, and drain. Slice the onion and tomato. Just break open the chiles in a mortar. Toss the scallops, chiles, onion, and tomato together and add nam pla and lime juice. Wash the lettuce and lay the leaves on a serving plate. Cut the celery into lengths and scatter on the lettuce. Dip the scallops onto the bed of greens.