🍳 We are building a community around recipes. Curate your household recipe collection then share it with friends! Login with Google or create an account.
Learn moreA refreshing seafood salad with shrimp, scallops, and mussels, dressed in a zesty vinaigrette.
Seafood
Ingredients
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 pounds large shrimp peeled and deveined
- 1 pound sea scallops
- 3 pounds fresh mussels in the shell, scrubbed and beards removed
Preparation
- Combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil.
- Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon.
- Bring water back to a boil and cook the scallops for 4-5 minutes until cooked through.
- If using mussels or clams, drain water and using the same saucepan bring 1/2 cup water to a boil and toss in the mussels/clams. Return to a boil, cover, and steam for 3-5 minutes.
- Remove the mussels/clams from the shells and discard the shells.
- Drain all the cooked seafood and place it in a large bowl.
Sauce
Ingredients
- 1 cup good olive oil
- 1/2 teaspoon whole fresh thyme leaves
- 1 teaspoon minced fresh garlic
- lemon zest from 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons champagne or white wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation
- Heat the olive oil in a medium sauté pan over low heat and add the thyme, garlic, and lemon zest. Cook for 1 minute.
- Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper.
- Pour the hot vinaigrette over the seafood.
To Assemble
Ingredients
- 3/4 cup medium diced celery from 2 stalks
- 3 tablespoons chopped fresh parsley
- thinly sliced lemon for garnish
Preparation
- Add the celery and parsley to the seafood and toss well.
- This salad can be served immediately, but it is best when allowed to sit, refrigerated, for an hour or two.
- Sprinkle with salt and toss with sliced lemons before serving.