Chilled Seafood Antipasto
|Scallops||12 Ounce, cleaned|
|Olive oil||7 Tablespoon, divided|
|Lemon juice||2 Teaspoon|
|Cod fillets||1 Pound, cut into cubes|
|Dry minced onion||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Fresh basil leaves||1 Cup (16 tbs), divided|
|Canned ripe olives||6 Ounce, pitted, drained (1 Small Can)|
|Spanish green olives||5 3⁄4 Ounce, drained (1 Jar)|
|Whole mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Canned artichoke hearts||8 1⁄2 Ounce, drained (1 Can)|
|White cheddar cheese||12 Ounce, cut into 1 inch chunks|
|Vegetable oil||1 Cup (16 tbs)|
|Vinegar||2⁄3 Cup (10.67 tbs)|
Cook and stir scallops and 4 tablespoons of the olive oil in large saucepan over high heat 2 to 4 minutes or just until opaque; remove.
Stir in lemon juice; set aside.
Repeat with remaining 3 tablespoons oil and the cod; remove.
Combine sugar, onion, salt, garlic powder, black pepper and red pepper in small bowl.
Place 1/2 CUP basil in 13 x 9-inch dish; sprinkle with half the sugar mixture.
Add seafood; layer with olives, mushrooms, artichokes and cheese.
Top with remaining sugar mixture and basil.
Combine vegetable oil and vinegar; pour over seafood.
Cover; refrigerate overnight.
Remove and discard basil leaves if desired.
Place seafood mixture onto lettuce-lined platter.
Garnish as desired.