Marinated Seafood Salad
|Dry white wine||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely chopped chili||2 Teaspoon|
|Scallops||1⁄2 Pound (250 Gram)|
|Squid||1⁄2 Pound, cut into rings (250 Gram)|
|Mussels||1 Pound (500 Gram)|
|Cooked medium prawns||1 Pound, shelled and deveined, tails left intact (500 Gram)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lime juice||3 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
1. Bring wine and lemon juice to the boil in a medium frying pan. Add chili, scallops and squid rings and cook for 2 minutes. Transfer scallops and squid to a medium bowl with a slotted spoon.
2. Add 1 cup of water to the pan juices and bring to the boil. Add mussels, cover and steam for 5 minutes or until shells have opened. Remove mussels with a slotted spoon and leave to cool.
3. Remove mussels from shells and add to scallops and squid.
4.Bring pan juices to the boil, simmer and reduce to 1/2 cup.
5. Add prawns to cooked seafood and pour over combined olive oil, lime juice, basil and reduced pan juices. Marinate salad in refrigerator 4 hours before serving.