Chilled Seafood Salad With Herbed Olive Oil And Sea Salt Recipes

Steps:

• For the calamari: Combine the calamari and buttermilk in a large glass container. Cover and refrigerate for 30 minutes. Drain and rinse. Transfer to a mixing bowl and set aside.
• For the Venetian vinaigrette: Combine the vinegar, garlic, lemon zest and juice in a medium mixing bowl. Whisk in the oil slowly to emulsify. Once thickened, whisk in the parsley, cilantro, oregano and scallions. Season with salt and pepper. Refrigerate in an airtight container until ready for use (or up to 48 hours).
• For the court bouillon: Place 12 cups cold water, the celery, carrot, onion, parsley, thyme, bay leaves, chili, lemon and black peppercorns into a large stockpot fitted with a fine mesh colander attachment. Bring to a boil and reduce to a simmer. Poach by placing the calamari and the shrimp into the colander and simmering until the calamari is firm and the shrimp is pink, about 3 minutes. Remove to a mixing bowl and set aside. Poach the clams until the shells open, 4 to 6 minutes.
• Transfer the clams to the already poached shellfish, discarding any unopened shells. Add the sliced tomato to the shellfish. Toss with two-thirds of the vinaigrette, season and refrigerate until chilled, about 10 minutes.
• For the salad: Gently toss the arugula and fennel in a large mixing bowl with the remaining vinaigrette to coat. Season with salt and pepper. Transfer to a large serving dish. Arrange the marinated seafood atop the salad. Garnish with the diced tomatoes, scallions, lemon wedges and fennel fronds around the platter.

Steps:

• For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
• For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
• Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

Steps:

• Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
• Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
• Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.