Seafood Salad Recipe

Seafood Salad picture

Summary

Cooking Time30 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodDish
Main IngredientInterest Group

Ingredients

 Shrimp12
 Shrimp12 Large, peeled
 Mussels12
 Clams14
 Bay scallops1 Pound
 Scallops1 Pound
 Dry white wine1⁄2 Cup (8 tbs)
 Red bell peppers/One red and one yellow or any sweet pepper2 , roasted
 Red bell peppers/One red and one yellow / any sweet pepper, roasted2
 Italian frying pepper1
 Olive oil2 Tablespoon
 Olives10
 Greek olives10
 Radishes5 Small, peeled and sliced lengthwise (1 Package)
 Japanese radishes5 Small, peeled and sliced lengthwise
 Whole scallions2 , julienned
 Scallions2
 Parsley2 Tablespoon, chopped
For vinaigrette
 Vinaigrette1 Tablespoon
 Red wine vinegar1⁄4 Cup (4 tbs)
 Vegetable oil3⁄4 Cup (12 tbs)
 Garlic1 Clove (5 gm), peeled
 Garlic1 Clove (5 gm), peeled and minced
 Dijon mustard1 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.
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