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Mediterranean seafood salad

Poached mussels, prawns and scallops bring the flavour of southern Italy to this chilled salad. Black squid-ink pasta would be served in restaurants along the Amalfi coast, but spinach, red capsicum and egg linguine are also suitable. Enjoy this as a summer lunch or supper dish.

Mediterranean seafood salad
Reader's Digest

Ingredients

  • 2 red capsicums, halved and seeded
  • 250 g raw king or tiger prawns, peeled and deveined
  • 500 g mussels in shells, scrubbed and beards removed
  • 125 g scallops, preferably small scallops or queens
  • 200 g linguine, preferably black squid-ink linguine
  • 1 tablespoon capers in brine, rinsed
  • salt and pepper
  • Poaching liquid
  • 1 clove garlic, sliced
  • 1 cup (250 ml) dry white wine
  • 1 bay leaf1 lemon, thinly sliced
  • 1 French shallot, thinly sliced

Dressing

  • 4 tablespoons extra virgin olive oil
  • 1 1/2tablespoons lemon juice

To serve

  • 1 head radicchio
  • 2 tablespoons finely chopped fresh parsley
  • 1 lemon, cut into wedges

Preparation

  1. First prepare the poaching liquid. Place the garlic in a large heavy-based saucepan with the wine, bay leaf, lemon, shallot and 1/2 teaspoon salt. 
  2. Pour in ½ cup (125 ml) water. Bring to the boil, then remove from the heat until needed.
  3. Preheat the grill to high. Grill the capsicums, skin side up, for about 10 minutes or until blistered and blackened. 
  4. Put in a plastic bag and leave to cool for 5 minutes. 
  5. Peel off the skins; finely dice the flesh.
  6. Whisk the dressing ingredients together in a large bowl. Season.
  7. To prepare the mussels, discard any broken ones or open ones that do not close when tapped. 
  8. Bring the poaching liquid back to the boil, then reduce the heat to low. Add the mussels and cook for 2–3 minutes or until open. 
  9. Using a slotted spoon, transfer the mussels to a bowl. Discard any mussels that are still closed. Remove and discard the shells. Add the mussels to the dressing.
  10. Poach the prawns for 2 minutes or until pink. 
  11. Remove with a slotted spoon; add to the mussels. 
  12. Cook the scallops for 1½ minutes or until opaque. Remove with a slotted spoon. Remove any corals; chop or discard them as preferred. 
  13. Chop large scallops, add to the seafood.
  14. Strain the poaching liquid, then return it to the pan and add enough water to cook the pasta. Bring to the boil. 
  15. Cook the pasta for 10 minutes, or according to the packet instructions, until al dente. 
  16. Drain, then add to the seafood mixture with the capsicum; toss. Leave to cool completely, then cover and chill for at least 1 hour.
  17. Remove the salad from the fridge 30 minutes before serving. Add the capers and seasoning, and toss. 
  18. Line a serving bowl with radicchio and pile the salad on top. 
  19. Sprinkle with parsley and serve with lemon.


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