Time 10m Number Of Ingredients 7 Steps:
Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl. Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
Time 15m Yield 4 servings Number Of Ingredients 12 Steps:
In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.
Time 20m Yield 2 servings. Number Of Ingredients 12 Steps:
In a jar with a tight-fitting lid, combine the first seven ingredients; add 2 teaspoons oil. Shake well; set aside., In a large skillet, cook the shrimp, scallops and garlic in remaining oil over medium heat for 5-6 minutes or until shrimp turn pink and scallops are firm and opaque., Divide the greens between two salad plates; top with seafood mixture. Shake dressing and drizzle over salads.
Yield Serves 12 Number Of Ingredients 12 Steps:
Remove flaps from squid sacs if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings. Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large. Remove tough muscle from side of each scallop if necessary. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking. Add scallops to boiling water and cook at a bare simmer 2 minutes, or until just cooked through. Transfer scallops with slotted spoon to ice water to stop cooking. Add squid to boiling water and cook 20 to 30 seconds, or until just opaque. Drain squid in a colander and transfer to ice water to stop cooking. Drain seafood well in colander and transfer to a bowl. Chill seafood, covered, until cold, at least 2 hours, and up to 1 day. Make herbed oil: In a blender blend together herbed oil ingredients on high speed 1 minute. Pour oil through a fine sieve into a bowl, pressing hard on solids, and discard solids. Herbed oil may be made 2 days ahead and chilled, covered. One hour before serving, toss seafood with lemon slices and lemon juice. Divide seafood among 12 bowls and drizzle with herbed oil. Sprinkle salads with sea salt and serve additional sea salt on the side.
Time 32m Yield 6 Number Of Ingredients 16 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.
Time 2h45m Yield 8 serving(s) Number Of Ingredients 27 Steps:
Dressing:. combine all ingredients in a jar with a tight fitting lid and shake until combined. Must be done at least 6 hours in advance. Let stand at room temperature. Salad:. Brush seafood with olive oil and season with salt and pepper. Marinate red pepper and squash in a little salad dressing. Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat. Steam or boil green beans 5 minutes and toss in a little dressing. Grill seafood and red pepper and squash. Assembly:. On a very large platter, place the potatoes in the center, surrounded by the green beans. Surround this with the shredded lettuce. Place the grilled seafood and vegetables atop the lettuce. Arrange eggs, bacon, olives, cheese, and tomatoes on platter. Place one anchovy fillet atop each half of egg. Salt and pepper the entire dish and drizzle with the remaining dressing. Let guests serve themselves from center of table.
Time 1h40m Yield 6 Number Of Ingredients 16 Steps:
In small bowl, mix all vinaigrette ingredients until well blended. In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette. Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade. Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.
Time 10m Number Of Ingredients 11 Steps:
To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top. Mix everything together, so that the seafood and noodles are combined. Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.
More about “mixed seafood salad recipes”
Number Of Ingredients 15 Steps:
Roast red and yellow peppers over a gas flame or under a broiler until blackened. Place in a paper bag to cool. Peel and seed peppers, and cut into strips. Set aside until ready to use. Poach seafood separately in simmering salted water. Cook mussels and clams until shells open, 5 to 7 minutes. Cook scallops, shrimp, and calamari until opaque, 5 to 7 minutes. Discard any unopened mussels and clams. Drain all the seafood and let cool; set aside until ready to use. In a small bowl, whisk together oil, lemon juice, garlic, red-pepper flakes, and salt and pepper to taste. In a large serving bowl, combine cooled seafood (keep mussels and clams in their shells), pepper strips, artichoke hearts, olives, and basil. Pour dressing over salad; mix to coat thoroughly. Serve immediately.
