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Preparation Time: 30 Minutes
Serves 2
Shrimp, scallops, calamari and salmon with mixed greens, bruschetta tomatoes with a lemon vinaigrette.
1 Cup Organic Olivna Olive Oil
Mixed Grill
2 diver scallops cut lengthwise in half
4 16/20 count shrimp, peeled an clean
3-4 oz of salmon cut in 1 inch pieces
3-4 oz of calamari cut flat for grilling
For seasoning you will need…
Chopped parsley
Kosher salt
Fresh ground pepper
Dried oregano
Red pepper flakes
Pinot Grigio
One 6-8 oz package of cleaned arugula
1 vine ripe tomato, diced
1/2 small red onion, julienned
3-6 ounces Lemon dressing (recipe below)
Lemon Dressing
3 whole lemons
3 whole limes
3 cloves garlic
1 cup lemon juice
(1 cup Organic Olivna olive oil)
2 cups cannoli/salad oil
to taste: kosher salt and fresh ground black pepper
Mixed Grill:
Prepare your grill and season the grates with canola oil, you want the grill to reach 500° and preheat your oven to 425°. Take the seafood and season with olive oil, salt, pepper, oregano and red pepper flakes, keeping the oil to a minimum so as to avoid flare ups. Quickly grill the seafood pieces in batches and place on a baking tray or oven proof skillet. Once the seafood is in the skillet add the wine, butter and parsley, bake for approximately 5 minutes. While the seafood is finishing assemble the salad by combining the arugula, red onion, tomato and lemon dressing. Place on a large serving plate and place the seafood around. Top the seafood with the delicious cooking liquid, garnish with lemon and serve immediately.
Lemon Dressing
Peel the limes, cut into quarters
Peel and seed the lemons
Peel the garlic
Refrigerate up to six days.

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