Recipe courtesy of Simon Barch

Warm Seafood Salad

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  • Level: Easy
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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


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


  1. For the Dressing: combine all ingredients in a blender and blend until smooth. 
  2. 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.