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Chilled Seafood Antipasto

creative.chef's picture
Chilled Seafood Antipasto is an amazingly delicious side dish recipe. Try this tempting and alluring Chilled Seafood Antipasto; I am sure you will always want to have it in your coming parties!
  Scallops 12 Ounce, cleaned
  Olive oil 7 Tablespoon, divided
  Lemon juice 2 Teaspoon
  Cod fillets 1 Pound, cut into cubes
  Sugar 1 Tablespoon
  Dry minced onion 1 Tablespoon
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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