Meals and Courses

Italian Seafood Salad

cook 20 mins
  • 150 ml (1/4 pint) dry white wine
  • 1 shallot, finely chopped
  • 500 g (1 lb) cleaned live clams
  • 150 g (5 oz) raw peeled large prawns
  • 6 cleaned large scallops
  • 1 lemon
  • handful of basil, chopped
  • 5 tablespoons extra virgin olive oil
  • 100 g (3 1/2 oz) cherry tomatoes, halved
  • 100 g (3 1/2 oz) salad leaves
  • salt and pepper
  • Bring the wine and shallot to the boil in a saucepan. Reduce the heat and add the clams. Cover the pan and cook for 5 minutes until the clams have opened. Discard any that remain closed. Remove from pan with a slotted spoon and leave to cool.
  • Add the prawns to the pan and cook for 1–2 minutes. Add the scallops and cook for a further 3 minutes, turning halfway through cooking, until the prawns are pink and just cooked through. Set the prawns to one side and slice the scallops.
  • Whisk together the finely grated rind of the lemon with a good squeeze of the juice, the basil, oil and a little of the seafood cooking liquid. Season and then toss the seafood in half the dressing.
  • Arrange the tomatoes and salad leaves on serving plates. Place the seafood on top and spoon over the remaining dressing to serve.
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