Warm seafood and white bean salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mixed salad leaves | ||
| 4 | fluid ounce | Extra virgin olive oil |
| 2 | teaspoons | Finely chopped garlic |
| 18 | Mussels; cleaned | |
| ½ | pounds | Squid; cleaned, slit down |
| ; the side and the | ||
| ; tentacles and wings | ||
| ; removed. Cut the | ||
| ; squid up into thick | ||
| ; slices and then | ||
| ; slash the side in | ||
| ; herringbone fashion | ||
| 8 | Uncooked jumbo prawns | |
| 8 | Queen scallops; schuked | |
| 12 | ounces | Cooked white beans; soaked overnight |
| ; and boiled with | ||
| ; onions and | ||
| ; peppercorns, | ||
| ; reserve the liquid | ||
| 1 | tablespoon | Snapped chives; chopped oregano, |
| ; chopped flat | ||
| ; parsley and chopped | ||
| ; basil | ||
| 1 | teaspoon | Rock salt |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | teaspoons | Freshly squeezed lemon juice |
| A handful of spinach | ||
Directions
Heat two large frying pans and add oil and garlic to both. Add the mussels to one and cook for 3 or 4 minutes or until open. In the other pan add the squid pieces in batches and season. The squid will become tough if it is overcooked so be careful, if the pan is hot, the squid does not need long to cook. Remove them from the pan when cooked. Add the prawns, they need 30 seconds a side, and season again. Remove the prawns when cooked and add more oil to the pan to cook the scallops which need only 45 seconds. Cook with the spinach to wilt it. De-shell the mussels.
Place a ladle of the white beans in a saucepan and add the parsley and chives. Add 1 cup of bean juice and the juice of 1 lemon. Add some juice from the mussels. Return all the cooked seafood to the pan and add some olive oil, salt and pepper. Pop it straight on top of a layer of mixed salad leaves and garnish with some mussel shells and basil leaves.
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