SEAFOOD SALAD

June 15, 2020

 

Ingredients
For the vinaigrette:
2 teaspoons lemon zest
½ cup lemon juice
2 teaspoons Sicilian Lemon White Balsamic Vinegar
1 cup Lemon Olive Oil
2 medium cloves garlic
1 shallot, roughly sliced
Salt and black pepper

 

For the vegetables:
1 English cucumber, peeled, seeded, and cut on a bias
2 celery stalks, sliced thinly on the bias
2 tablespoons ground fennel seed
1 teaspoon red pepper flakes
¼ cup packed minced flat-leaf parsley leaves
Kosher salt and black pepper

 

For the salad:
12 ounces large shrimp, peeled and deveined
8 ounces cleaned squid bodies and tentacles, bodies cut into ½-inch rings and large tentacles halved lengthwise
6 ounces sea scallops, cut into ½-inch pieces

 

Directions
Make the vinaigrette: Place all ingredients in a blender and puree until smooth. Adjust seasoning with salt and pepper.

 

Make the vegetables: In a bowl, season cucumbers and celery with fennel seed, red pepper, parsley, salt, and black pepper.

 

Make the salad: Bring 4 quarts salted water to a boil. Drop shrimp into water for approximately 4 minutes, until they’re just cooked. Remove with a slotted spoon and let cool on a baking sheet at room temperature, then transfer to a refrigerator. In the same boiling water, cook squid rings and tentacles for 1 minute. Repeat same cooling process as shrimp. Just before serving, combine scallops with 1 cup of vinaigrette and add salt and pepper to taste. Refrigerate for 10 minutes, then fold with shrimp and squid. Transfer to a serving platter, drizzle with vinaigrette, and serve immediately.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

August 17, 2020

August 17, 2020

August 17, 2020

August 17, 2020

August 15, 2020

August 14, 2020

August 14, 2020

August 13, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession