Pan-fried seafood salad
Prep: 15 Mins
Cook: 10 Mins
Serves: 4
INGREDIENTS
- 125 g Olivia cold water shrimp
- 125 g Olivia salmon cut into cubes
- 125 g Olivia small scallops
- 1 ml each salt and pepper
- 2 ml ground cayenne pepper
- 5 ml dried basil
- 15 ml olive oil
- 2 cloves garlic
- 30 ml grated fresh ginger
- 30 ml lemon, juice only
- Salad
- 500 ml mesclun lettuce
- 125 ml arugula
- 125ml cucumber, cut into half moon slices
- 60 ml cherry tomatoes, cut in half
- 60 ml feta cubes
- 60 ml flat-leaf Italian parsley, chopped
- Salad dressing
- Juice from 1/2 lemon
- 45 ml olive oil
- Salt and freshly ground white pepper
- 1/2 cup Olivia cold water shrimp
- 1/2 Olivia cup salmon cut into cubes
- 1/2 cup Olivia small scallops
- 1/4 tsp each salt and pepper
- 1/2 tsp ground cayenne pepper
- 1 tsp dried basil
- 1 tbsp olive oil
- 2 cloves garlic
- 2 tbsp grated fresh ginger
- 2 tbsp lemon, juice only
- Salad
- 2 cups mesclun lettuce
- 1/2 cup arugula
- 1/2 cup cucumber, cut into half moon slices
- 1/4 cup cherry tomatoes, cut in half
- 1/4 cup feta cubes
- 1/4 cup flat-leaf Italian parsley, chopped
- Salad dressing
- Juice from 1/2 lemon
- 3 tbsp olive oil
- Salt and freshly ground white pepper
TO MAKE
- Thaw and pat dry the cold water shrimp, salmon and scallops separately in paper towels to remove excess moisture.
- Salad - In a large bowl, combine all the salad ingredients.
- For the dressing - Pour the olive oil, lemon juice, salt and pepper into a bowl, then beat everything vigorously until the salt is completely dissolved. Reserve for service.
- In a small bowl, combine the salt, pepper, cayenne pepper and basil. Set aside. In a non-stick skillet, heat the oil over high heat. Add scallops and sprinkle with a third of the seasoning mixture. Pan-fry for 2 or 3 minutes on each side. Set aside.
- In the same skillet, add the salmon cubes and sprinkle with a third of the seasoning blend. Pan-fry them over medium high heat for 3 minutes on each side. Set aside.
- In the same pan, brown the garlic, ginger, sprinkle with the last third of the seasoning mixture. Gently stir in the scallops, salmon and cold water shrimp and turn off the heat. Drizzle with lemon juice. Add salt and pepper to taste. Reserve.
- To serve: Put the salad in 4 bowls, add in some of the seafood and pour dressing over top.
Chef Tips