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Sautéed Seafood Salad Recipe

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This recipe for Sautéed Seafood Salad, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


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

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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