CookTeaser

RECIPE

Serves 2

A CookTale

Please excuse the erroneous title, it’s me being clever. Actually this delicious salad was Cathie’s handwork from concept to plating. My contribution was the lip smacking approval and the provocative title.

INGREDIENTS

Zest of a Lemon and 1 TB Lemon Juice
1 TB Sea Salt
4 large Sea Scallops, each sliced into 4 pieces
1/3 lb. Calamari (optional)
3/4 lb. extra large Shrimp, shelled and deveined
(you can also use large cooked Shrimp)
1/4 cup EVOO
2 large Garlic Cloves, thinly sliced
1 TB White Wine Vinegar
1 really small Red Onion, cut into fine dice
1/4 cup flat leaf Parsley, minced
1/4 cup Mint leaves, minced
1 tp Red Pepper Flakes
Freshly ground Black Pepper to finish

METHOD

1. Heat 4 quarts of water. Add 1/2 of the Lemon Zest and 1 TB Sea Salt.
2. If using Calamari, add to simmering water and cook for 5 minutes.. Remove with slotted spoon,
drain and set aside in large mixing bowl. When cool enough to handle, thinly slice.
3. Add Scallops to simmering water and cook for 1 minute. Drain, add to mixing bowl.
4. Cook Shrimp for 2 minutes, remove, drain, cut in half lengthwise and add to bowl.
5. In a small skillet, gently heat 2 TB of the EVOO. Add Garlic and cook until softened but now browned.
6. Pour contents of the skillet over the cooked seafood. Add remaining EVOO,
Lemon Zest, Lemon Juice, Balsamic Vinegar, Onion, Parsley, Mint, and Red Pepper Flakes.
Thoroughly combine, cover with tinfoil and let set at least an hour at room temperature.
7. When you’re ready to serve, toss the ingredients and add Salt and Pepper to taste.