Servings: four as a light main course or six as an appetizer.
This dish boasts a playful mix of flavors: the natural sweetness of fresh seafood, the breezy notes of cilantro and mint, and the sharp accent of lime juice against a little sizzle of chile heat.
In Thai cuisine, a yum is a hearty dish consisting mostly of meat, fish, or seafood, tossed just before serving with a simple mixture of fish sauce, fresh or dried chiles, lime juice, and herbs and often served atop a bed of salad greens. A yum is a stand-alone dish, perfect for a light main course or even an appetizer. The word yum refers to the action of combining an array of hot and tangy ingredients, and talay is the Thai word for ocean; thus, the mixed seafood version is called yum talay.
You can prepare the components in advance but be sure to yum the dressing and seafood right before serving—this is the key to keeping the vibrant flavors distinct.
When the water returns to a rolling boil, cook the scallops until just cooked through and no longer translucent inside, 1 to 2 minutes for bay scallops, 2 to 3 minutes for sea scallops. Scoop them out and drop into the bowl as well (if using sea scallops, you may want to halve or quarter them first).
Add the lump crabmeat chunks to the bowl of seafood. Set the seafood aside on the counter while you prepare the dressing and other ingredients for the salad.
Make Ahead Tips
The seafood can be cooked up to 4 hours ahead and refrigerated, covered. Let it sit at room temperature for 20 to 30 minutes before dressing.
You can find frozen cleaned squid in 1-lb. packages in the freezer section. Some markets have thawed cleaned squid on ice at the seafood counter.Chop the cilantro and mint at the last minute, just before mixing with the salad, so their flavor won’t have time to fade.
Yum is correct. This recipe is yummy! What a wonderful meal on a hot humid summer day.
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