Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 lb black mussels (clean well)
- 1 1/2 lb calamari rings and tentacles
- 1 1/2 lb shrimp (peeled & halved lengthwise)
- 1 1/2 lb scallops (muscle removed)
- * * * * Vinaigrette * * * *
- Juice of 1 lemon & 1 orange
- 1 tablespoon diced piquillo peppers roasted & peeled
- 1 teaspoon ground dry oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped capers
- 1 tablespoon chopped shallots
- 2 oz sherry vinegar
- 1/2 cup reserved poaching liquid
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 cup Extra Virgin Olive Oil
- * * * * Poaching Liquid * * * *
- 6 quarts water
- 3 bay leaves
- 5 peppercorns
- 1 lemon
- 2 tablespoon salt
Preparation:
Combine poaching liquid ingredients and simmer for 30 minutes before adding shellfish. Poach shellfish separately starting with shrimp, then scallops, mussels & calamari. Poach until done but still tender, approximately 3 5 minutes for each. DO NOT OVER COOK! Refrigerate.Add vinaigrette ingredients to blender or food processor and blend well. Toss cooled shellfish with vinaigrette.
Serve chilled with fresh tomato & good quality olives.
Serves 6 8



