Summer Salad Series: Seafood Salad

Here's today's salad choice......

 Ingredients

       6 cups water

• 1 teaspoon salt
• 1/2 pound cleaned squid
• 1/2 pound medium shrimp, peeled and de-veined
• 1/2 pound bay scallops
• 1/2 pound cleaned octopus
• 1/2 pound cooked lobster meat, cut into 1-inch pieces (about 3 tails)
• 1/2 pound lump crab meat, drained and shell pieces removed
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh chives
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Lemon wedges (optional)
• Parsley sprigs (optional)

Preparation

1. Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat. Add squid; cook 3 minutes or until squid is just tender. Remove squid from pan with a slotted spoon. Plunge squid into ice water; drain. Cut squid into 1-inch pieces. Place squid in a large bowl.
2. Add shrimp to boiling water; cook 3 minutes or until done. Remove shrimp from pan with a slotted spoon. Plunge shrimp into ice water; drain. Add shrimp to bowl with squid.
3. Place a vegetable steamer in pan. Reduce heat to medium-low. Arrange scallops in steamer; cook over simmering water 6 minutes or until done. Plunge scallops into ice water; drain. Add scallops to bowl. Cover scallop mixture; chill.
4. Remove steamer from pan. Add octopus to simmering water; cover and simmer 2 to 2 1/2 hours or until fork-tender (add additional water, if necessary, to cover octopus.) Plunge octopus into ice water; drain. Rub off skin. Cut octopus into 1-inch pieces. Add octopus, lobster, and crab meat to scallop mixture. Add juice and next 4 ingredients (through garlic); toss gently to combine. Chill for at least 2 hours. Garnish with lemon wedges and parsley sprigs, if desired.

Recipe courtesy of Liz Zack, Cooking Light

 

Let me know what you think, I covet your comments!

 

 

Sincerely,

 

The Covet LifeStyle