Montauk seafood salad
This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
1) Combine 2L of the water with the vinegar and salt in a large saucepan and bring to a boil. Add the prawns and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain.
2) Bring 100ml of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. Discard any that remain unopened after 5 minutes.
3) Drain the mussels, remove them from their shells and discard the shells. Place all the cooked seafood in a large bowl.
For the salad:
1) To make the vinaigrette, heat the olive oil in a medium saute pan and add the thyme, garlic and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt and pepper.
2) Pour the hot vinaigrette over the seafood. Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon.