Tapas Spanish Appetizers/Anne Wilson 2000

Tapas-Marinated Seafood Salad
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 40 minutes + 2 hours refrigeration 10 minutes 180 N/A 3.3g N/A 1.6g 18g 100mg


INGREDIENTS:
6 oz scallops (with roe, optional) 12 blue (common) mussels 2 slices lemon
2 bay leaves pinch dried thyme 12 raw shrimp, shelled and deveined
4 cups small broccoli florets 1 tablespoon capers 20 dry cured olives
20 dry cured olives 3 green onions, chopped 1/2 green sweet bell pepper, diced
1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard
1 clove garlic, crushed



1 Remove the black vein and small white tendon from the scallops. Scrub the mussels and remove their beards. Discard any mussels that are open and do not close when given a sharp tap.
2 Place the lemon, bay leaves, thyme and 3 cups water in a saucepan and bring to a boil. Add the scallops and cook for 30-60 seconds, or until they turn opaque. Drain on paper towels. Add the shrimp and cook for 2-3 minutes, or until cooked. Drain on paper towels. Add the mussels, cover and cook for 5 minutes, or until they have opened, shaking the pan occasionally. Discard any unopened mussels, and drain on paper towels. Discard one half shell from each mussel. Place the seafood in a bowl.
3 Bring some fresh water to a boil and cook the broccoli for 2 minutes. Drain and add to the seafood with the capers, olives, green onions and green pepper.
4 Whisk together the oil, juice, mustard, garlic and some salt and freshly ground black pepper. Pour over the seafood and mix together well. Cover with plastic wrap and refrigerate for about 2 hours before serving.

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