- 3⁄4 cup fresh lemon juice
- 11⁄4 cups olive oil
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch crushed red pepper
- Salt and freshly ground black pepper to taste
- 2 cups water
- 2 cups dry white wine, such as Sauvignon Blanc or Pinot Gris
- 1 bay leaf
- 11⁄2 pounds medium shrimp (approximately 30 per pound), peeled and deveined
- 11⁄2 pounds bay scallops
- 1 sweet red pepper, seeded, thinly sliced and cut into 2-inch lengths
- 1 sweet yellow pepper, seeded, thinly sliced and cut into 2-inch lengths
- 1 red onion, halved and thinly sliced
- 1⁄2 cup kalamata olives, pitted and coarsely chopped
- 1 lemon (Meyer, if possible), halved and thinly sliced (optional)
- 1⁄4 cup finely chopped fresh parsley
- Red leaf lettuce for serving
- To make the marinade: Place all the ingredients in a medium nonaluminum bowl. Whisk just until combined. Taste and adjust the seasonings.
- To prepare the seafood: In a large saucepan, bring the water, wine and bay leaf to a boil over medium-high heat. Add the shrimp, cover and cook, stirring occasionally, for 3 to 4 minutes, or until the shrimp are pink on the outside and just cooked in the center. Remove the shrimp with a slotted spoon to a deep bowl. Return the cooking liquid to a boil, add the scallops and cook for 2 to 3 minutes, or until the center of each scallop is opaque. Remove the scallops with the slotted spoon and add to the shrimp.
- Add the red and yellow bell peppers, onion, olives, lemon (if using) and parsley to the seafood. Pour in the marinade and stir well to combine the ingredients and coat the seafood. Refrigerate for at least 4 hours or up to overnight, stirring the seafood occasionally to marinate evenly.
Arrange the lettuce on a large platter and, using a slotted spoon, top with the seafood mixture. Drizzle a little of the marinade over the seafood. Serve with small plates and forks or toothpicks, or serve on individual plates as a first course.
Serves 12 to 16 as an appetizer, 8 as a first course.
- 2 tablespoons white (or light yellow) miso
- 1 teaspoon prepared wasabi
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
- ½ cup finely chopped European cucumber
Slow Roasted Salmon
- 2 pounds salmon filets, skin removed, cut into 4 to 6 equal serving pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- In a small bowl whisk all the vinaigrette ingredients together. You can add more oil if the sauce is too thick. Set aside.
- Preheat the oven to 275˚.
- Rub both sides of each piece of the salmon with olive oil and season with salt and pepper.
- Place skin side down on a nonstick or foil lined baking sheet.
- Roast in the oven at 275º for 18 to 22 minutes, depending upon the thickness or until flaky and just cooked through. Thicker pieces will require longer roasting. The salmon will appear very moist.
- Place the salmon on serving plates and spoon the vinaigrette over the salmon and serve immediately
This may be served as a chilled entrée. After the fish is cooked, let it come to room temperature. Loosely cover and refrigerate until serving. The sauce can be covered up to 4 hours ahead of serving and kept at room temperature.
When selecting your salmon, check for a slightly sweet odor and firm flesh. Salmon filets may have “pin” bones (tiny bones). These bones are often buried vertically in the thickest part of the flesh. To remove them press the meat with your fingers and remove any bones that appear. Tweezers come in handy for this job.
Serve this with a simple rice pilaf flavored with peas or zucchini and chopped cilantro for a satisfying quick dinner. To drink, why not try a New Zealand Sauvignon Blanc, a California Viogner or a fruity slightly sweet Riesling?
Serves 4 to 6 people.