Seafood Salad with Lemon Vinaigrette
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
2 cups (500 mL) dry white wine
Juice of one lemon
2 tbsp (30 mL) chopped fresh dill
2 cloves garlic, chopped
16 medium scallops
12 medium shrimp, cleaned and deveined
1 can (10 oz/280 g) clams, drained
1 can (6 oz/175 g) crabmeat, drained
1/2 cup (125 mL) olive oil
Juice of 2 lemons
2 tbsp (30 mL) white wine vinegar
1 clove garlic, chopped
1 tbsp (15 mL) chopped fresh dill
1 tsp (5 mL) black pepper
1 tsp (5 mL) dried basil
To prepare the seafood: In a large frying pan or sauté pan, combine the wine, lemon juice, dill, and garlic. Bring the liquid to a boil and reduce to a simmer. Add the scallops, shrimp and clams. Simmer about 4 minutes, or until the scallops turn white and the shrimp turns pink. Remove the seafood. Place in a large salad bowl and add crabmeat. Allow the seafood to chill at least 1 hour in the refrigerator.
To prepare the dressing: In a small mixing bowl, combine the oil, lemon juice, vinegar, garlic, dill, black pepper and basil. Mix the dressing well.
To put together the salad: Once the seafood has cooled, combine with the dressing and serve. The salad should be served chilled but not too cold. Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1561