Sicilian Shellfish Salad
Harold Dieterle
Sicilian Shellfish Salad
Scallops, prawns, and crab atop the delicate curly frisée leaves, punctuated with the tangy citrus of blood oranges and the subtle sweetness of fennel make this salad a delicious meal fit for guests
Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 diver scallops U-10; sliced in half thin
- 1 blood orange; segmented (save juice and peel)
- 8 basil leaves; torn
- 1 shallot; minced
- 8 Sicilian green olives; quartered/pitted
- 1 cup frisée
- ½ cup fennel; shaved
- ¼ cup confit oil
- Salt and pepper to taste
- 1 Dungeness crab
- 1 cup extra virgin olive oil
- 1 blood orange peel
- 1 clove of garlic
- 1 shallot
- 4 prawns U-12; shell on
- 1 tablespoon salt
- 6 pieces of black peppercorn
Preparation:
Steam crab for 15 minutes or till bright red. Shock in ice bath. Pick meat when chilled.
In a sauce pan, add the extra virgin olive oil, orange peel, garlic, shallot, salt and peppercorn. Bring to a simmer and turn off. Add the prawns, leaving the heat off, let them confit for 5 minutes or until the shrimp is cooked. Remove the shrimp from the oil and cool in the fridge. Strain the oil and reserve for the vinaigrette. Peel and devein the shrimp. Then split down the middle.
In a bowl add the raw scallops, picked crab, poached shrimp, blood orange segments, torn basil, shallots, picked frisée, shaved fennel, and olives. Season generously with salt and pepper. Dress with the confit oil and blood orange juice.
Plate making sure all the ingredients are distributed evenly.