Warm Seafood Salad

Warm Seafood Salad

Ingredients

  • 1 pink shell scallop
  •  1 tiger prawn
  •  2 Manila or razor clams
  •  2 mussels
  •  1 oz salmon
  •  1 oz white fish (snapper, sole or mahi-mahi)
  •  1 small squid or octopus
  •  ½ tsp chopped shallot
  •  1 tsp lobster oil
  •  ½ tsp balsamic vinegar
  •  salt
  •  pepper

 

Instructions

  1. Clean the shellfish under running water. Cut the fish into 1/2 inch cubes.
  2. In a non-stick sauté pan over medium heat, sauté the chopped shallot in a 1/4 teaspoon of lobster oil for 30 seconds.
  3. Add all fish and shellfish and sauté for one minute.
  4. Place in a preheated oven at 400°F for 2 minutes. Remove the pan from the oven, deglaze with half of the balsamic vinegar, mix together.
  5. Arrange in the middle of a plate. Add the remaining vinegar and lobster oil over the fish.
  6. Garnish with a bouquet of chervil, dill or mint and enjoy!
Back to blog