Oct 28, 2009 11:22 am US/Pacific
Waterboy Fish and Shellfish Salad
Waterboy Fish and Shellfish Salad
Serves six as a first course
6 Dayboat Scallops
6 Large Shrimp Peeled and Devained
Sliced Smoked Salmon
1lb Mussels (scrubbed Clean)
1lb Manilla Clams (scrubbed Clean)
1 cup Dry White Wine
Salt and Pepper
1tbsp Chopped Italian Parsley
1lg Shallot minced
Dressing: Combine all Ingredients
Juice of Two Lemons and let sit for half hour
Juice of One Orange
1/3 cup Champagne Vinegar
1 1/4th cups Extra Virgin Olive Oil
1 teasp Fresh Tarragon Leaves
1 teasp Fresh Dill Chopped
2 teasp Chopped Caper
1 teasp Minced Shallot
1 teasp Kosher Salt
Few Twists of Ground Black Pepper
Pan sear Scallops over med high heat in Olive Oil (2 minutes per side) then slice in half. Combine Shrimp, Clams and Mussels in large sauté pan or soup pot, add wine, shallots, parsley and a pinch of salt an pepper. Cover and steam over high heat until mussel and clams open up and shrimp are cooked through. Approx four minutes after simmering begins remove from heat and let cool. Cut Salmon into six pieces and place on six plates. Divide the remaining fish and Shellfish onto plate evenly. Drizzle with a few spoons of dressing. Garnish with Watercress and Avocado slices. All items can be cooked in advance up to 24 hours ahead of time. Would be best to take the chill off before serving…enjoy!!!
Fundraiser:
Feast for WEAVE
Saturday, Nov. 7th
4 course meal
Mulvaney's B&L
916.319.4910 for tickets
http://weaveinc.org/feastforWEAVE
Waterboy Restaurant
2000 Capitol Avenue
Sacramento, CA
916-498-9891
http://waterboyrestaurant.com/
Mulvaney's B&L
1215 19th Street
Sacramento, CA
916-441-6022
http://www.culinaryspecialists.com/
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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