Thai Seafood Salad Recipe

I found this recipe in an issue of Cooking Light, but modified the recipe and directions (it called for fish sauce...I do not do fish sauce). It turned out OH SO DELICIOUS!  I will definitely be making this again - very fresh and light.  I used frozen raw scallops and shrimp (tail off) and thawed them prior to cooking.  The lump crab came in an 8oz. container at my local SuperTarget.

1/3 cup water
8 ounces sea scallops
1 pound peeled and deveined shrimp
5 tablespoons fresh lime juice (about 1-2 limes)
1 teaspoon red curry paste or chili paste
1red bell pepper, cut into strips
1/4 cup fresh mint leaves, finely chopped
8 ounces lump crab meat, drained
2 fresh lemongrass stalks, trimmed and thinly sliced
1 cucumber, halved lengthwise and thinly sliced

Bring 1/3 cup of water to a simmer in a large skillet.  Add scallops to pan; cover and cook 3 minutes or until done.  Remove scallops from pan with slotted spoon and place in colander to drain (do not rinse them).  Add shrimp to simmering water in pan; cover and cook 3 minutes or until done and add to scallops in colander.  While scallops and shrimp cook, combine lime juice and chili or curry paste.  Mix everything in a bowl or storage container; toss gently to combine ingredients.  Serve at room temperature or chill and serve cold.