Seafood Avocado Salad With Ginger

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2 quarts water

3/4 pound large shrimp, peeled and deveined

3/4 pound bay scallops

1 cup chopped celery

1 cup chopped cucumber

1/2 cup chopped carrot

1/2 cup chopped green onions

1/2 pound coarsely chopped cooked lobster meat

1 finely chopped peeled ripe avocado

2 tablespoons chopped fresh cilantro

1 tablespoon sugar

3 tablespoons fresh lime juice

1 tablespoon seasoned rice vinegar

1 tablespoon fish sauce

2 teaspoons grated peeled fresh ginger

1 teaspoon Thai roasted chile paste

6 cups trimmed arugula, divided

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