You are here

Seafood Salad

21st.Century.Chef's picture
Ingredients
  Shrimp 12
  Shrimp 12 Large, peeled
  Mussels 12
  Clams 14
  Bay scallops 1 Pound
  Scallops 1 Pound
  Dry white wine 1⁄2 Cup (8 tbs)
  Red bell peppers/One red and one yellow or any sweet pepper 2 , roasted
  Red bell peppers/One red and one yellow / any sweet pepper, roasted 2
  Italian frying pepper 1
  Olive oil 2 Tablespoon
  Olives 10
  Greek olives 10
  Radishes 5 Small, peeled and sliced lengthwise (1 Package)
  Japanese radishes 5 Small, peeled and sliced lengthwise
  Whole scallions 2 , julienned
  Scallions 2
  Parsley 2 Tablespoon, chopped
For vinaigrette
  Vinaigrette 1 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), peeled
  Garlic 1 Clove (5 gm), peeled and minced
  Dijon mustard 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Steam the shrimp until pink for about 2 minutes and make sure you do not overcook. Put aside.
2) Steam the mussels and clams until they open, removing them as they open, about 3 minutes.
3) Ensure that you do not overcook them or they will shrink.
4) Poach the scallops in the white wine for 1 minute. Drain.
5) Arrange the shrimp, mussels, clams, and scallops on a serving plate.
6) Core peppers and cut into quarters or sixths.
7) In a frying pan,heat oil and fry all the peppers for 1 or 2 minutes.
8) Arrange all the fried peppers on the serving platter with the seafood.
9) Now add olives and radish slices.

FINALISING
10) In a mixing bowl, mix together all the ingredients for the vinaigrette.
11) Whisk well and top over the seafood salad.

SERVING
12) Garnish by scattering the scallions and parsley over the top of the salad and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Steamed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Gourmet
Cook Time: 
30 Minutes
Servings: 
6

Rate It

Your rating: None
4.103125
Average: 4.1 (16 votes)