Tuesday, June 12, 2012

Fresh Seafood salad


200 g   fresh o deveined medium prawns
100 g   fresh  cleaned squid
50   g  Scallop
100  tsp   extra virgin olive oil
2 tsp    green  olives
2 tsp    freshly squeezed lemon juice
2 tsp    finely chopped shallots
2 tsp    fresh oregano
1 tsp    fresh coriander
2          cloves garlic, minced
1/4       teaspoon salt
1 tsp    crushed red pepper
1 large rocket  or lettuce


Thaw shrimp,  and squid, if frozen. Rinse shrimp  and pat dry with paper towels. Rinse squid and drain in a colander. Cut squid into thin rings and set aside.

In a large skillet, heat the 2 tablespoons oil over medium heat. Add shrimp; cook and stir for 2-3 minutes or until opaque. Using a slotted spoon, transfer shrimp to a large bowl. Add scallops to hot skillet and stir for 1-2 minutes until opaque. Use a slotted spoon to transfer scallops to the bowl. Add squid to hot skillet; cook and stir for 1-2 minutes or until squid is opaque. Remove squid with slotted spoon and place in the bowl with the shrimp and scallops. Stir in  green olives.

For the dressing: In a screw top jar, combine 1/3 cup olive oil, lemon juice, shallot, oregano, garlic, chives, salt and crushed red pepper. Cover and shake well. Pour dressing over seafood mixture and gently toss to coat. Cover and chill 2-4 hours. To serve, let seafood mixture stand at room temperature for 15 minutes. Divide watercress or rocket among plates. Use a slotted spoon to spoon seafood mixture on top of watercress. Sprinkle with cracked black pepper.

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