Seafood Salad
Prepare poaching liquid by filling a large stock pot with water, then adding in bay leaves, 1 clove crushed garlic, lemon slices and salt and pepper. Bring to a boil and then begin cooking seafood one type at a time. (For scallops, shrimp and calamari, this is about 2 minutes or until firm and opaque, for lobster or mussels approximately 3-5 minutes.) Remove seafood from poaching liquid once cooked and place directly into an ice bath to halt the cooking process. Drain onto a paper towel-lined baking sheet. Once all your seafood is cooked and cooled, add it along with your chopped vegetables and olives into a large bowl. In a smaller bowl, whisk together lemon juice, olive oil, parsley, salt and pepper until well mixed. Pour over the seafood mixture and toss gently to coat. Cover and let marinate/chill in the fridge for at least 4 hours or up to overnight before serving.
Directions
Prepare poaching liquid by filling a large stock pot with water, then adding in bay leaves, 1 clove crushed garlic, lemon slices and salt and pepper. Bring to a boil and then begin cooking seafood one type at a time. (For scallops, shrimp and calamari, this is about 2 minutes or until firm and opaque, for lobster or mussels approximately 3-5 minutes.) Remove seafood from poaching liquid once cooked and place directly into an ice bath to halt the cooking process. Drain onto a paper towel-lined baking sheet. Once all your seafood is cooked and cooled, add it along with your chopped vegetables and olives into a large bowl. In a smaller bowl, whisk together lemon juice, olive oil, parsley, salt and pepper until well mixed. Pour over the seafood mixture and toss gently to coat. Cover and let marinate/chill in the fridge for at least 4 hours or up to overnight before serving.
