Ingredients
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
Directions
- 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.