Seafood Salad

 

Court Bouillon: (snobby word for poaching liquid)

2 cups dry white wine

1 tablespoon whole black peppercorns

8 sprigs fresh thyme

4 bay leaves

4 sprigs fresh dill

2 lemons, quartered

1 bulb fresh fennel, cut into 1/8-inch slices

 

Seafood Salad:

1 pound medium-large shrimp, peeled and deveined

1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles. Before slicing, check the squid tubes for any of those plastic-like things called quills. If you find any, just pull them out and discard.

1 pound large sea scallops, halved

2 lemons, juice and zest

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh oregano

1 teaspoon fresh ground black pepper

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted, chopped

1/2 cup sliced pepperoncini peppers

2 orange bell peppers, cut into 1/4-inch dice

4 cups of your favorite leafy greens

1 cup crumbled feta

2 tablespoons capers, drained

 

1. For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.

2. For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncini’s and bell peppers. Toss well.

3. Arrange a bed of greens on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.