Spicy asian seafood salad

2 large fresh squid 6 fresh shelled scallops 4tsp sesame oil 4tsp rice vinegar or white vinegar 4tsp maple syrup 1tsp finely chopped root ginger sprinkling five-spice powder 2 red chillies, very finely chopped 1 lime splash light soy sauce 200g (7oz) soy beans, frozen salt ½

Remove all the insides and the membrane from the squid, slice down the middle, open up and using a sharp knife, carefully score the inside in a criss-cross lattice pattern. Cut into small pieces and place in a bowl. Carefully remove the membranes around the middles of the scallops, and add the scallops to the bowl. Pour in half the sesame oil, half of the vinegar, half of the maple syrup, all the ginger and the five spice powder, 1 of the chopped chillies, a good squeeze of lime juice and a dash of soy sauce. Mix well and leave for the seafood to marinate for 10 minutes. Put the beans in a pan of salted water, bring to the boil and simmer for a minute or so. Drain well and put in a large bowl. With a potato peeler, strip the cucumber along its length into fine ribbons. Place these in the bowl with the beans, along with the rest of the sesame oil, vinegar and maple syrup. Season with a little salt. Add the spring onions, the other chopped chilli and the rest of the juice from the lime. This is the salad and needs to be left to macerate for 10 minutes to allow the cucumber to wilt and the beans to absorb the flavours. Put a large non-stick frying pan over a medium-high heat and, when hot fry the scallops for a couple of minutes each side. Add the squid at the last minute and fry for a few seconds until it curls up (squid doesn't need much cooking). Pour the juices from the marinade into the pan and season with some sea salt and a squeeze of lime juice. Serve scattered with some coriander leaves. *Inspired by Fiona S. featured in the Realfood Cookbook

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