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Insalata Di Mare - Seafood Salad

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  Squid 4
  Scallops 4 Ounce, quartered (125 Gram)
  Mussels in shells 12 , scrubbed clean
  Peeled prawns 8 Ounce (250 Gram)
  Canned crabmeat 170 Gram, drained (1 Can)
  Olive oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 2 Tablespoon
  Lemon slices 4 (For Garnish)
  Salt To Taste
  Pepper To Taste

Discard the ink sacs from the squid and cut the fish into small pieces.
Cook the scallops in a pan containing 1 1/4 cups boiling water for 2 to 3 minutes.
Remove with a slotted spoon and set aside.
Add the squid to the pan and cook for 15 minutes, until tender.
Remove with a slotted spoon and set aside.
Add the mussels to the pan and cook for about 5 minutes until the shells have opened; discard any that do not open.
Drain and remove the top shell from each mussel.
Put all the fish into a bowl.
Mix the oil, lemon juice, garlic and parsley together, adding salt and pepper to taste.
Pour over the fish and toss well to coat.
Cover and chill for 30 minutes.
Garnish with lemon slices and serve with brown bread.

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