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Seafood Salad with Fennel and Green Beans Recipe

Seafood Salad with Fennel and Green Beans Recipe

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Seafood Salad with Fennel and Green Beans

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Ingredients:

Serving

1/2 lb green beans, stem ends trimmed
1 (1 1/4-lb) live lobster
3/4 lb cherry tomatoes (2 cups)
1/2 cup coarsely chopped red onion
2 tbsp red-wine vinegar
3/4 tsp salt
2 small fennel bulbs (sometimes called anise; about 1 1/2 lb total), stalks discarded
2 tbsp extra-virgin olive oil
1 lb large shrimp in shell (21 to 25 per lb)
1 lb sea scallops , tough muscle from side of each discarded if attached
1/4 tsp black pepper
1/3 cup torn fresh basil leaves
garnish: coarse sea salt

Directions:

Bring an 8-quart pot three-quarters full of salted water to a boil.
While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.
Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.
While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.
Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water.
When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well.
Cooks' note: If you do not have a frencher, beans can be halved lengthwise with a small knife.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	554.65 Kcal (2322 kJ)
Calories from fat	199.14 Kcal
		% Daily Value*
Total Fat	22.13g	34%
Cholesterol	153.5mg	51%
Sodium	1820.38mg	76%
Potassium	1005.56mg	21%
Total Carbs	41.03g	14%
Sugars	4.52g	18%
Dietary Fiber	6.48g	26%
Protein	48.85g	98%
Vitamin C	27.1mg	45%
Iron	3mg	17%
Calcium	108.7mg	11%

Amount Per 100 g
Calories	117.59 Kcal (492 kJ)
Calories from fat	42.22 Kcal
		% Daily Value*
Total Fat	4.69g	34%
Cholesterol	32.54mg	51%
Sodium	385.92mg	76%
Potassium	213.18mg	21%
Total Carbs	8.7g	14%
Sugars	0.96g	18%
Dietary Fiber	1.37g	26%
Protein	10.36g	98%
Vitamin C	5.7mg	45%
Iron	0.6mg	17%
Calcium	23mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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