Ingredients

  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • ½ bay leaf
  • 2 black peppercorns
  • 112 ½ grams shrimp peeled and deveined
  • 112 ½ grams squid peel, cut into rings
  • 75 grams scallops
  • 6 mussels scrubbed
  • 6 clams scrubbed
  • ½ clove garlic minced
  • 15 grams butter, unsalted
  • 27 ½ grams olives, calamata sliced
  • 27 ½ grams olives, green sliced
  • 100 grams Sun-dried tomatoes, oil-packed sliced
  • ½ bay leaf
  • 1 ½ cloves garlic crushed
  • 57 ½ milliliters lemon juice
  • 37 ½ milliliters olive oil
  • 1 ½ teaspoons white wine vinegar
  • 1 teaspoon dry mustard
  • 1 dash cayenne
  • ½ teaspoon salt

Directions

1. Boil 1350ml water with vinegar, salt, bay leaf and peppercorns. Drop in shrimp and cook 1-2 minutes until pink. Remove with slotted spoon. Add squid and cook for 1 minute. Remove. Add scallops and cook for another minute. Drain and cut into quarters. Cool all shellfish.
2. Sauté mussels and clams in large skillet with garlic and butter until just opened. Detach from shells and cool.
3. Place seafood in serving bowl and add olives, sliced pepper, bay leaf and garlic. In another bowl combine lemon juice, olive oil, vinegar, mustard, cayenne and salt. Mix well and pour over fish. Let stand for 4-5 hours. Remove garlic and bay leaf just before serving.



Categories
SaladsShellfish
Keywords
SaladsShellfish
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