Seafood Sampler
A seafood sampler is just the thing on a hot day. Make a juicy and tangy lemon marinade for great flavor and let the ingredients mingle for several hours or overnight in the refrigerator. Bring to room temperature to serve.
Ingredients
- 1/3 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, peeled and crushed
- 1/4 cup chopped fresh parsley
- 1/3 cup copped fennel leaves
- 1/2 cup diced red bell peppers
- 2 tbsp red wine vinegar
- 1 tsp salt
- coarsely ground black pepper to taste
- 1/2 lb shell on shrimp
- 4 large sea scallops
- cut in half cherry tomatoes
- Cerignola olives (optional)
Directions
- In a shallow nonmetal dish, combine all the marinade ingredients. Mix well and set aside.
- In a 2-quart saucepan, bring 4 cups of water to a boil. Add the salt and and the shrimp and cook for about 2minutes or just until the shells turn pink. With a slotted spoon, remove the shrimp and let cool. Add the scallops to the boiling water and boil for 3 minutes. Remove the scallops with a slotted spoon and let cool.
- Add the shrimp and scallops to the marinade and toss well. Adjust the seasoning if necessary. Add tomatoes, olives and pickles. Cover and let marinate for 2 to 3 hours in the refrigerator, turning the mixture frequently.
- Transfer the salad to a serving platter and let come to room temperature before serving.
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