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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sautéed Seafood Salad Recipe

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This recipe for Sautéed Seafood Salad is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces halibut, cut into ½ inch pieces
8 ounces salmon, cut into ½ inch pieces
8 large prawns, peeled and deveined
8 large scallops, cut in half
3 tablespoons butter
¼ cup dry white wine
1 tablespoon garlic, minced
2 tablespoons basil, minced
1 tablespoon dill
1 tablespoon shallot, minced
¼ cup Parmesan cheese
2 hard boiled eggs, sliced
2 Roma tomatoes, wedged into 1/8
1 cucumber, sliced into 1/8 inch slices
½ red onion, thinly sliced
16 ounces salad mix of choice or fresh pinched spinach
Directions:
Directions:
In a medium sized sauce pan over medium heat, melt butter until butter begins to brown and bubbles. Add garlic, shallots, salmon, halibut, prawns and scallops, stirring with a wooden spoon to prevent fish from sticking with a pan, about 3 minutes or until seafood begins to cook.

Add dry white wine and allow simmering until wine is reduced by ¾. Add basil, dill, salt and pepper. Reduce heat to low and continue to simmer for 3 minutes or until wine and butter thickens up into a sauce like consistency. Remove from heat.

Divided salad mix up between 4 plates. Arrange tomatoes, eggs, and cucumber around out edges of salad mix. Divide seafood mix between salads and sprinkle the top with Parmesan cheese and red onion slices. Serve immediately.

 

 

 

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