Warm Seafood Salad

  • Dressing:
  • 1/2 cup roasted red peppers
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped garlic
  • 1 teaspoon chopped basil leaves
  • 1 teaspoon chopped oregano leaves
  • Salt and pepper
  • Seafood:
  • 20 mussels (recommended: Penn Cove)
  • 20 Manila clams
  • 8 large prawns
  • 8 sea scallops
  • 4 ounces halibut, cubed
  • 4 ounces salmon, cubed
  • Olive oil, for sauteing
  • Salad greens:
  • Romaine lettuce
  • Field greens
  • Assorted vegetables of your choice
  • For the Dressing: combine all ingredients in a blender and blend until smooth.

  • Saute seafood in olive oil until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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