Cold Seafood Salad
You can enhance this medley, perfect for a light lunch or dinner, with steamed mussels or, for pure indulgence, lobster chunks. Ingredients Directions Step 1 Pr
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Cooking tools:
- Pepper mill
- Stove
- Pot
- Mixing bowl
- Fine-mesh sieve
- Serving bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 pound cleaned calamari, cut into rings
- 1 pound sea scallops, preferably the dry type
- 20 cherry tomatoes, halved
- 1 small red onion, cut into rings
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Yuzu Rice Wine Vinegar
- Juice of half a lemon, plus more to taste
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Freshly ground black pepper to taste
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