Italian Seafood Salad

2 pounds raw scallops, white parts only
2 pounds raw shrimp
1 pound cooked lobster meat
2 cups sliced celery rib
1 cup sliced red and yellow cherry tomatoes
1 pound can of jumbo lump crab meat
1 avocado, chopped into 1/2 inch pieces
1/2 cup Meyer Lemon Vinaigrette
1 cup micro sprouts, to garnish

For the Stock:
2 lemons, sliced
2 bay leaves
1 onion, chopped
1 cup white wine
1 tablespoon peppercorns
1 teaspoon salt
3 quarts water

Meyer Lemon Vinaigrette:
1/3 cup Meyer lemon juice (If Meyer lemons are not available, regular lemons are OK)
3 teaspoons honey
1 cup virgin olive oil
2 teaspoons shallots, finely diced
Sea salt and freshly ground black pepper to taste

To make the Meyer Lemon Vinaigrette, put all the ingredients in a bowl and whisk to combine. Refrigerate until ready to use.

To make the stock, place all the ingredients in a large pot and bring to a boil. Add the scallops and the shrimp and simmer until opaque. Remove the seafood from the stock using a slotted spoon. Transfer to a bowl, cover, and set aside. Add the celery to the reserved stock and simmer for one minute. Add to the bowl of seafood and chill in the refrigerator for 1-2 hours. When ready to serve, add the tomatoes, avocado, jumbo lump crabmeat and the pre-cooked lobster tail meat. Lightly combine with Meyer Lemon Vinaigrette. Garnish with micro sprouts.

Serves 8-10


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