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Citrus Flavored Seafood Salad




Source of Recipe


Internet


Recipe Introduction


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.




List of Ingredients




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

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 aside.

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)

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 mixture.

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 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
Cut the squid/octopus into bit size pieces.

Saute garlic and shallots in 4 TBS olive oil for 3-4 minutes

Add white wine and lemon juice and simmer for 2 minutes.

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
Serving

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.


Recipe