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Seafood Salad with Watercress Red Pepper and Fresh Herbs

Natural.Foodie's picture
  Extra virgin olive oil 13 Tablespoon
  Shallots 2 Large, minced
  Garlic 7 Clove (35 gm), minced
  Dry white wine 1 Cup (16 tbs)
  Bay scallops 1 Pound
  Shelled deveined shrimp 1 Pound (Medium)
  Cleaned squid 1 Pound, sliced into 1/4 inch rings, large tentacles cut in half (Small)
  Tomato 1 Large, peeled, seeded and minced. juice reserved
  Fresh lemon juice 1 Tablespoon
  Capers 1 Tablespoon, chopped (2 Tablespoon Liquid From The Jar)
  Chopped fresh dill 2 Tablespoon
  Tarragon 1 1⁄2 Tablespoon, chopped
  Chopped parsley 2 Tablespoon
  Chopped fresh thyme/1/4 teaspoon dried 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Pasta 3 Cup (48 tbs) (Curly)
  Red bell peppers 2 Medium, thinly sliced
  Celery ribs 2 Large, finely diced
  Watercress 2 Bunch (200 gm), large stems removed, torn into bite size pieces

1) Use a large nonreactive saucepan, to heat 1/4 cup of the olive oil over high heat.
2) Sauté the shallots and 3 of the minced garlic cloves.
3) Reduce the heat to low and cook, stirring occasionally, for 3 minutes or until softened and translucent.
4) Increase the heat to high, and pour in white wine to bring a boil.
5) Fold in scallops and cook for 1 minute.
6) Use a slotted spoon, to transfer the scallops on a large shallow dish or platter to cool.
7) Put the shrimp in the same saucepan and cook for 1 1/2 minutes or until opaque.
8) Remove the shrimp to the platter to cool.
9) Next add the squid to the saucepan and cook for 1 1/2 minutes or until tender.
10) Remove to the platter to cool.
11) Boil the shellfish poaching liquid until syrupy and reduced to 1/2 cup, about 5 minutes.
12) In a medium bowl, pour in the liquid.
13) Stir in remaining 4 minced garlic cloves, the tomato and its juice, the lemon juice, capers and their liquid, dill, tarragon, parsley, thyme, salt and pepper.
14) Add 1/2 cup of olive oil in a thin stream to whisk and set aside.

15) In a large pot of boiling salted water, cook the fusilli for 10 minutes or until tender but still firm.
16) Drain and rinse under cold running water; drain well.
17) Use a large bowl, to toss the fusilli with the remaining 1 tablespoon olive oil to lightly coat.
18) Add the seafood, red peppers and celery.
19) Spread the dressing on top.

20) Add the watercress to toss and serve.

Steps 1-14 can be prepared one day in advance. Cover the seafood and dressing separately and place inside refrigerate.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 765 Calories from Fat 343

% Daily Value*

Total Fat 37 g57%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 331.1 mg110.4%

Sodium 573.7 mg23.9%

Total Carbohydrates 43 g14.3%

Dietary Fiber 4 g15.9%

Sugars 4.9 g

Protein 53 g105.7%

Vitamin A 81.5% Vitamin C 159.4%

Calcium 29.7% Iron 44.8%

*Based on a 2000 Calorie diet


Seafood Salad With Watercress Red Pepper And Fresh Herbs Recipe