Chilled Seafood Salad

Here's a wonder seafood dish served cold with shrimp, mussels, calamari, and scallops. This recipe was created by Executive Chef Henry Salgado of the Spanish River Grill, New Smyrna Beach, Florida.

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

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