Rania's Recipes: Italian Seafood Salad
Rania Harris stopped by Pittsburgh Today Live today to show off a great recipe for Italian Seafood Salad that you can make in your home today!
Italian Seafood Salad
- 2 pounds raw scallops, white parts only
- 2 pounds raw shrimp
- 1 pound cooked lobster meat
- 2 cups sliced celery rib
- 1 cup sliced red and yellow cherry tomatoes
- 1 pound can of jumbo lump crabmeat
- 1 avocado, chopped into ½ inch pieces
- ½ cup Meyer Lemon Vinaigrette
- 1 cup micro sprouts, to garnish
For the Stock:
- 2 lemons, sliced
- 2 bay leaves
- 1 onion, chopped
- 1 cup white wine
- 1 tablespoon peppercorns
- 1 teaspoon salt
- 3 quarts water
- Meyer Lemon Vinaigrette:
- 1/3 cup Meyer lemon juice (If Meyer lemons are not available, regular lemons are OK)
- 3 teaspoons honey
- 1 cup virgin olive oil
- 2 teaspoons shallots, finely diced
- Sea salt and freshly ground black pepper to taste
To make the Meyer Lemon Vinaigrette, put all the ingredients in a bowl and whisk to combine. Refrigerate until ready to use.
Directions:
To make the stock, place all the ingredients in a large pot and bring to a boil. Add the scallops and the shrimp and simmer until opaque. Remove the seafood from the stock using a slotted spoon. Transfer to a bowl, cover, and set aside. Add the celery to the reserved stock and simmer for one minute. Add to the bowl of seafood and chill in the refrigerator for 1-2 hours. When ready to serve, add the tomatoes, avocado, jumbo lump crabmeat and the pre-cooked lobster tail meat. Lightly combine with Meyer Lemon Vinaigrette. Garnish with micro sprouts.
Serves 8-10
