Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): tell us
Ingredients
Preparation
Fill 4-quart stockpot 3/4 full of water. Add bay leaf, celery, onion, juice of whole lemon, 1 teaspoon salt, peppercorns and 2 to 3 sprigs parsley. Cook over medium-low heat 20 minutes. Strain liquid and return to stockpot. Bring to slow simmer. Add squid and poach 2 to 3 minutes. While squid is poaching, fill large bowl with ice and add water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into 1/4-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 minutes, plunge into ice bath and drain. Poach shrimp 2 minutes, plunge into ice bath and drain. Combine 1/4 cup lemon juice, olive oil, garlic, 1/4 cup chopped parsley, pepper and remaining 1/2 teaspoon salt and mix well. Add olives and red peppers. Toss mixture with drained seafood until well coated. Chill at least 1 hour before serving. Yields 4 servings. Each serving: 534 calories; 1451 mg sodium; 294 mg cholesterol; 32 grams fat; 11 grams carbohydrates; 49 grams protein; 0.56 gram fiber Recipe Source: Los Angeles Times - 11-04-1998 Recipe from "Longhis" by Gabrielle Longhi (Ten Speed Press; $29.95) Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
