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Citrus Flavored Seafood Salad

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 during cooking.

1.    Prawns

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

2.    Scallops

         1 lb. tiny scallops
           1 tsp finely chopped garlic
           1/2 cup white wine
           2 TBS orange juice concentrate
           1/4 cup lightly flavored olive oil (for dressing), plus 2 TBS (for sautéing) 

3.    Baby Squid/Baby Octopus

        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

4.    Lemon Vinaigrette

Serving

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