Warm Seafood And White Bean Salad

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Warm Seafood And White Bean Salad Ingredients

Mixed salad leaves	12 oz Cooked white beans; soaked
4 fl Extra virgin olive oil	; and boiled with
2 ts Finely chopped garlic	; onions and
18 Mussels; cleaned	; peppercorns,
1/2 lb Squid; cleaned, slit down	; reserve the liquid
; the side and the	1 tb Snapped chives; chopped
; tentacles and wings	; chopped flat
; removed. Cut the	; parsley and chopped
; squid up into thick	; basil
; slices and then	1 ts Rock salt
; slash the side in	1/2 ts Freshly ground black pepper
; herringbone fashion	2 ts Freshly squeezed lemon juice
8 Uncooked jumbo prawns	A handful of spinach
8 Queen scallops; schuked

Instructions for Warm Seafood And White Bean Salad

Heat two large frying pans and add oil and garlic to both. Add the mussels to one and cook for 3 or 4 minutes or until open. In the other pan add the squid pieces in batches and season. The squid will become tough if it is overcooked so be careful, if the pan is hot, the squid does not need long to cook. Remove them from the pan when cooked. Add the prawns, they need 30 seconds a side, and season again. Remove the prawns when cooked and add more oil to the pan to cook the scallops which need only 45 seconds. Cook with the spinach to wilt it. De-shell the mussels. Place a ladle of the white beans in a saucepan and add the parsley and chives. Add 1 cup of bean juice and the juice of 1 lemon. Add some juice from the mussels. Return all the cooked seafood to the pan and add some olive oil, salt and pepper. Pop it straight on top of a layer of mixed salad leaves and garnish with some mussel shells and basil leaves. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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