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Mediterranean Squid, Scallop And Crab Salad
.jpg "Mediterranean Squid, Scallop And Crab Salad")
Ingredients
5 tablespoons olive oil
5 shallots, chopped
4 tomatoes, skinned, seeded and chopped
150 ml/5 fl oz white wine
5-6 fresh basil leaves, chopped, plus extra to garnish
Salt and pepper
Vegetable oil for frying
6 small squid, cleaned and sliced
48 small 'queen' scallops
125 g/4 oz white crabmeat
1 small courgette
Details
Serves: 4
Method
Heat the oil in a frying pan, add the shallots and saute until soft. Add the tomatoes and white wine and simmer until all the liquid has evaporated. Add the chopped basil and season to taste with salt and pepper.
Heat the vegetable oil in a deep frying pan until very hot. Dip the squid and scallops into the hot oil a few at a time to seize them, but do not overcook. Lift out with a slotted spoon and drain on paper towels, then add to the tomato sauce. Add the crabmeat and chill.
Cut the courgette lengthways into ribbons, using a potato peeler. Reheat the oil and fry the courgette strips for a second or two; drain on paper towels.
Serve the seafood salad surrounded by courgette ribbons.
Heat the vegetable oil in a deep frying pan until very hot. Dip the squid and scallops into the hot oil a few at a time to seize them, but do not overcook. Lift out with a slotted spoon and drain on paper towels, then add to the tomato sauce. Add the crabmeat and chill.
Cut the courgette lengthways into ribbons, using a potato peeler. Reheat the oil and fry the courgette strips for a second or two; drain on paper towels.
Serve the seafood salad surrounded by courgette ribbons.
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