Tuesday, August 18, 2009

Cold seafood salad for hot nights

Even mid to late August can have some brutally hot days here in New England. When that heat extends into evening, here’s a wonderfully refreshing salad meal. You can whirl the dressing together, toss it with the seafood, and serve it all over a bed of greens for a light but tasty supper!

Cold Seafood Salad

1 lb scallops
1 lb shrimp
3/4 c olive oil
3/4 c flat leaf parsley, chopped
1/2 c chives, chopped
1 T rosemary leaves, chopped
1/2 t salt

2 lemons

Boil the shrimp and scallops (if uncooked) for just 2 minutes or so until they are tender. Plunge them into cold water to stop cooking, drain and refrigerate until time to serve.

Place olive oil through salt into a food processor and whirl until smooth. Just before serving, toss the seafood with the dressing. Place on a bed of greens with other salad veggies if desired, and garnish with lemon.

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