Zesty Seafood Salad Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this zesty seafood salad. An incredible zesty seafood salad gets its taste from seafood. It is an effortless side dish. Please try out this zesty seafood salad recipe. I am waiting to know how it worked for you.
Ingredients
2/3 cup bottled clam juice
1/3 cup water
1 tablespoon plus
1 teaspoon tomato paste
1 tablespoon orange juice
1 tablespoon lime juice
1 3- by 1/2-inch strip orange zest (colored part of the rind), slivered crosswise
1/2 teaspoon fennel seeds
1 1/4 pounds bay scallops; shrimp, shelled and deveined; or cod fillets, cut into 2-inch chunks
1 medium-size carrot, peeled and cut into matchstick strips
2 tablespoons olive oil
3 tablespoons minced parsley
6 cups salad greens
Croutons (optional garnish)
Directions
1 ln a 12-inch skillet, combine the clam juice, water, tomato paste, orange juice, lime juice, orange zest, and fennel seeds. Bring to a boil over moderate heat, then
lower the heat and add the scallops and carrot. Cover and simmer for 5 minutes or until the scallops are cooked through and the carrot is tender. With a slotted spoon, transfer the solids to a medium-size bowl and set aside.
2 Return the skillet to high heat. Bring the liquid to a boil, add the oil, and cook, uncovered, for 4 minutes or until the sauce is slightly thickened; stir in the parsley. Let the sauce cool to room temperature, then pour it over the scallops; cover and refrigerate until well chilled (for up to 2 days).
lower the heat and add the scallops and carrot. Cover and simmer for 5 minutes or until the scallops are cooked through and the carrot is tender. With a slotted spoon, transfer the solids to a medium-size bowl and set aside.
2 Return the skillet to high heat. Bring the liquid to a boil, add the oil, and cook, uncovered, for 4 minutes or until the sauce is slightly thickened; stir in the parsley. Let the sauce cool to room temperature, then pour it over the scallops; cover and refrigerate until well chilled (for up to 2 days).
