Seafood Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cloves Garlic, thinly sliced
2 TBS Extra-Virgin Olive Oil, plus more for drizzling
1 ¼ cups dry white wine
¾ tsp red pepper flakes
24 Prince Edward Island Mussels
1 lemon, juiced and reserving lemon
1 lb. Octopus
1 lb. Conch, heated briefly
1 lb. Calamari, cleaned, cut lengthwise into ¼-inch strips, and tentacles left whole
1 lb. Bay Scallops, steamed on a rack over boiling water 6 minutes, set in an ice bath, and drained well
½ lb. Jumbo Lump Crab Meat
2 Lobster Tails, steamed, chilled, shelled and cut into 1 inch pieces
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Directions: |
Directions:For dressing: Combine celery, lemon juice, olive oil, parsley, coarse salt, and freshly ground pepper
In a large saucepan, heat 2 TBS olive oil over high heat. Add thinly sliced garlic, 1 cup white wine, ½ teaspoon red-pepper flakes, and mussels. Cover and cook until they have steamed completely open, 3 to 4 minutes. Strain and allow mussels to cool. Remove from shells and discard.
Prepare ice bath. In a 6-quart saucepan, bring 5 quarts of water to a boil with lemon juice and lemon half, ½ cup of wine and ¼ tsp red pepper flakes. Plunge calamari into the boiling water and cook until just opaque, 25 to 45 seconds. Remove from water with a skimmer and immediately plunge into ice bath, drain well.
Bring water back to a boil, add the octopus. Bring the water once again up to a boil, cover and simmer about 15 minutes on medium hear. Remove from water and plunge into ice bath, drain well. |
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