Source: dLife

Shrimp and scallops mixed with sweet coconut dressing.

Servings

1 lb raw medium shrimp , deveined shrimp (31 to 40 per pound)
1 lb small scallops (bay scallops)
1 cup canned coconut milk (see notes)
0.5 cup fresh lime juice
0.25 cup chopped red bell peppers , minced
0.25 cup serrano peppers, chopped , rinsed, stemmed, and seeded (2 peppers)
3 tbsp fresh cilantro , chopped
2 tbsp fresh ginger root , minced
1 tsp salt

1 Wash shrimp and scallops.
2 Boil a large pot of water over high heat. Cook shrimp in simmering water, over medium heat, 1 to 2 minutes, shrimp should be opaque but still moist looking in the middle.
3 Add scallops to the water and cook 1 to 2 minutes until opaque but still moist in the middle.
4 Take shrimp and scallops out of water and immerse in an ice bath and let stand until cooled.
5 Strain shrimp and scallops and slice shrimp into thirds.
6 Whisk coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt.
7 Toss mixture with shrimp and scallops. Wrap with plastic wrap and refrigerate at least 6 hours or up to 1 day.

Chill coconut milk before opening can; before measuring the milk, scrape off the layer of cream that forms on top and save it for other uses such as in soups or curries.