Seafood salad

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Seafood salad, a fresh and delicious starter!

It is refreshing and a bit tart with its lemon juice, it works up one’s appetite. If you think that the lemon juice might be too tart, you can replace it by an orange juice and your recipe will be even more refined.

I am big fan of seafood; I love it almost whichever way and, although this salad is more of a Summer dish, well, I also love it in Winter.

Today, I made my seafood salad with a frozen mix that I found at my store: mussels, shrimps and scallops, but you can make it the same way with fresh seafood or by mixing any of your favorite seafood, such as shrimps of various sizes, calamari, clams, etc., just be careful with the cooking time however, take out all the small seafood as soon as they are ready and extend cooking time for the bigger ones.

  • 4
  • Easy
  • 30 minutes

Ingredients :

400 g fresh or frozen mix seafood (mussels, shrimps and scallops) or 400 g of various small fresh seafood

5 tbsp. olive oil

2 shallots finely minced

Juice of 1 lemon

3 tbsp. white wine

2 c.c. broth

Herbs according to your taste, tarragon, basil, dill

Pepper to taste

5 small potatoes

1 c.c. salt

Pepper to taste

Recipe :

Peel potatoes, boil enough water to cover them, add salt, when the water is boiling, add potatoes and cook them for about 13 to 15 minutes, check that they are cooked through but still firm with the tip of a knife and set aside

If using frozen seafood, thaw very well, overnight, in a sieve and pat dry

Into a skillet or frying pan, add 2 tbsp. olive oil, add minced shallots and simmer for about 2 minutes, then add seafood and simmer for about 3 to 4 minutes max.

Take all the seafood out of skillet with a sieve and set aside, let the released water into the skillet

Add the white wine to the seafood water and boil away to reduce a bit, then add the lemon juice and broth (or water), add the herbs, salt and pepper generously: stir well to mix and boil away until reduced to 2 or 3 tbsp.

Pour onto the seafood and let cool.

Cut potatoes in about 2 inches thick slices, add them to seafood, add 2 or 3 tbsp. olive oil, toss, adjust pepper and it’s ready!

Note: if you don’t or can’t wait too long to eat this salad, it is also served lukewarm in the best Italian restaurants 

Note : If it is an information to you, I like fish and seafood just about cooked, more is overcooked for me...

Enjoy!

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