Seafood Salad with Collard Greens Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This can be served immediately as a warm salad or made ahead and served chilled. Ingredients:
1/2 cup extra-virgin olive oil |
1/4 cup white wine vinegar |
1/4 cup (packed) chopped fresh basil |
3 tablespoons chopped fresh parsley |
3 tablespoons drained capers |
3 large garlic cloves, minced |
2 tablespoons dijon mustard |
1/2 teaspoon dried crushed red pepper |
2 pounds small littleneck clams or manila clams, scrubbed |
2 pounds mussels, scrubbed, debearded |
2 cups dry white wine |
2 pounds sea scallops, connective side tissue trimmed |
1 1/2 pounds uncooked large shrimp, peeled, deveined |
collard greens slaw |
Directions:
1. Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
2. Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
3. Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
4. Arrange slaw on very large platter. Mound salad in center and serve.
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