Seafood Salad with Watercress Red Pepper and Fresh Herbs Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Extra- virgin olive oil - 3/4 cup plus 1 tablespoon | ||
| Shallots | 2 Large, minced | |
| Garlic | 7 Clove (5gm) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Bay scallops - 1 pound | ||
| Shrimp | 1 pound | |
| Squid - 1 pound small, cleaned and sliced into 1/4-inch rings, large tentacles cut in half | ||
| Tomato - 1 large, peeled, seeded and minced, juices reserved | ||
| Lemon juice | 1 Tablespoon | |
| Capers - 1 tablespoon, chopped plus 2 tablespoons, liquid from the jar | ||
| Dill | 2 Tablespoon, chopped | |
| Tarragon | 1 1/2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Fusilli or other curly pasta - 3 cups | ||
| Red bell peppers | 2 Medium, thinly sliced | |
| Celery ribs | 2 Large, finley diced | |
| Watercress - 2 bunches, large stems removed, torn into bite-size pieces | ||
Directions
GETTING READY
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.
MAKING
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.
SERVING
20) Add the watercress to toss and serve.
TIPS
Steps 1-14 can be prepared one day in advance. Cover the seafood and dressing separately and place inside refrigerate.
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.
MAKING
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.
SERVING
20) Add the watercress to toss and serve.
TIPS
Steps 1-14 can be prepared one day in advance. Cover the seafood and dressing separately and place inside refrigerate.
Chef
