Serves 6 - 8
This recipe requires a delicate touch.
Three types of fresh seafood (tiny scallops, medium-size prawns, baby squid
and/or baby octopus) are cooked separately and each is flavored with a different type
of citrus dressing. The seafood is served on a bed of arugula that is
seasoned with a lemon vinaigrette. Cook the seafood just before serving
and DO NOT refrigerate it.
The recipe has 4 parts. Read the whole
recipe before you start to get the right timing so that all the parts are ready
at the same time. It makes 6 - 8 generous servings as a main
course for lunch. If you plan to serve it as a first course, reduce the quantity
of seafood from 1 lb. of each type to 3/4 lb of each type. The scallops and
squid/octopus contain a lot of water so you will lose a fair amount of volume
1 lb. medium-size fresh prawns in the shell
1 carrot, peeled and cut into slices
1 celery stalk, cut into slices
2 TBS red wine vinegar
1/4 cup fresh lemon juice
1/4 cup lightly flavored olive oil
- Using a shrimp deveiner (or similar tool), cut the
spine of each prawn. Do not remove shell, but remove the thin black vein
down the spine of the prawn.
- While you are deveining the prawns, bring 1 qt. of
water to a low boil and add the carrot and celery slices.
- Just before adding the prawns to the boiling water, add
the vinegar and turn down the heat so the water is simmering.
- Cook the prawns 3-4 minutes (DO NOT OVERCOOK).
Drain immediately, discarding the cooking liquid.
- When the prawns have cooled, remove them from the
shells, discarding the carrots and celery.
- Whisk olive oil into the lemon juice in a deep bowl and
add the prawns. Mix lightly until the prawns are well coated. Set
1 lb. tiny scallops
1 tsp finely
1/2 cup white wine
2 TBS orange juice
1/4 cup lightly
flavored olive oil (for dressing), plus 2 TBS (for sautéing)
- Mix orange juice concentrate with 1/4 cup olive oil in
a deep bowl and set aside.
- Sauté the garlic in 2 TBS olive oil in a shallow pan
until pale yellow.
- Add the white wine and bring to a simmer, then add the
scallops and cook until tender (approx. 5 minutes).
- Remove scallops and place them in the orange juice/oil
- Reduce the scallop cooking liquid to 1 TBS and add to
the orange juice mixture.
- Let the scallops cool in the orange juice mixture.
3. Baby Squid/Baby
1 lb. squid and/or
octopus that have been cleaned
1 cup chopped tomatoes (I use Pomi
brand in the tetra-pak container)
1/2 cup white wine
1/4 cup lemon juice
1/4 cup chopped shallots
2 tsp chopped garlic
salt and pepper
zest of 1 lemon
- Cut the squid/octopus into bit size pieces.
- Saute garlic and shallots in 4 TBS olive oil for 3-4
- Add white wine and lemon juice and simmer for 2
- Add squid/octopus and chopped tomatoes.
- Cook over medium heat (stirring frequently), until the
sauce has reduced and thickly coats the squid/octopus (about 20 minutes).
- Place the cooked squid/octopus in a clean bowl and
season with salt/pepper (to taste) and add the lemon zest. Let cool.
4. Lemon Vinaigrette
- Mix 1/3 cup lemon juice with 1 tsp Dijon mustard
- Whisk in 1/3 cup olive oil
- Add 1 TBS finely chopped shallots and zest of one
lemon. Stir well
- Drain the prawns and scallops.
- Arrange the three types of cooked seafood in separate
piles on a large plate.
- Gently toss arugula with the vinaigrette and place it
around the piles of seafood.
- Serve immediately.