A fresh seafood salad fires on all cylinders—it’s Mediterranean, high in protein, low in fat and supremely delicious. The key here is fresh—be sure to buy all ingredients the day you will cook them. Add clams and/or mussels when in season. To steam seafood, place in large pot, add about 2 inches water, wine or broth and bring to a boil. Toss in some sea salt and steam, covered, over low heat until cooked through. To roast red pepper, place under preheated broiler, turning until skin blisters and blackens on all sides. Let cool, seed and chop, leaving some of the charred skin intact.
2 cloves garlic, crushed and mixed with 1/2 tsp sea salt
Juice of 1 lemon
4 TBS extra virgin olive oil
2 TBS minced fresh parsley
2 lbs cooked mixed seafood, including shrimp, scallops, mussels, clams, calamari, drained
1 sweet red pepper, roasted, seeded and chopped
12 Kalamata olives, pitted
1 TBS minced fresh basil
Paprika, salt and pepper
Crusty French bread
In a large bowl, whisk garlic, lemon juice, oil and parsley. Add drained hot seafood, bell pepper and olives, stirring gently.
Just before serving, garnish with basil, paprika, salt and pepper.
Serve with crusty French bed to sop up juices. Great warm or at room temperature.
Gary: With the elegant and simplistic preparation of the seafood, because the seafood itself is very light and delicate and the salad will be given a chance to cool after cooking, any of the white wines would be a good pairing, based on your personal tastes. You could also serve some of the softer reds with acidity, due to the Kalamata olives, basil and sweet red pepper that will offer more flavor complemented by red wines.