Insalata Di Mare - Seafood Salad Recipe
Summary
MethodBoiled
Ingredients
| Squid | 4 | |
| Scallops | 125 Gram, quartered | |
| 12 mussels in shells, scrubbed clean | ||
| Prawns | 250 Gram, peeled | |
| 1 x 170 g can crabmeat, drained | ||
| Olive oil | 4 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon slices to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
