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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
518
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie518 kcal(25 %)
Protein41.77 g(43 %)
Fat28.05 g(24 %)
Carbohydrates24.39 g(16 %)
Sugar added0 g(0 %)
Roughage6.44 g(21 %)
Vitamin A625.78 mg(78,223 %)
Vitamin D0 μg(0 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.42 mg(38 %)
Niacin11.45 mg(95 %)
Vitamin B₆0.46 mg(38 %)
Folate62.24 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin2.54 μg(6 %)
Vitamin B₁₂2.41 μg(80 %)
Vitamin C29.87 mg(31 %)
Potassium966.1 mg(24 %)
Calcium151.98 mg(15 %)
Magnesium118.72 mg(40 %)
Iron5.48 mg(37 %)
Iodine8.5 μg(4 %)
Zinc3.58 mg(51 %)
Saturated fatty acids3.89 g
Cholesterol172.27 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 6 servings
For Seafood and Poaching Liquid
1
medium carrot (roughly chopped)
1 stalk
Celery (roughly chopped)
1
small onion (halved)
1
3 tablespoons
1 teaspoon
6
8 cups
3 cups
8 ounces
Calamari (cleaned)
3 cups
White fish (cut into large chunks)
For the Salad
½ cup
olive oil (plus extra for drizzling)
3 tablespoons
1 tablespoon
2 cloves
garlic (minced)
1 cup
Celery (chopped)
4
Roma tomatoes (seeded and diced)
½ cup
kalamata Olives (pitted)
1 tablespoon
fresh Parsley leaf (chopped)
2 tablespoons
fresh Basil leaves (chopped)
¼ teaspoon
2 cups
canned cannellini beans (drained)
salt (to taste)
freshly ground Black pepper (to taste)
6 cups
baby Lettuce leaves (or spinach)
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Preparation

Preparation steps

Step 1/6
For Seafood and Poaching Liquid:
Step 2/6
Place the following in the bottom of a large saucepan; carrot, celery, onion, bay leaf, lemon juice, salt, and peppercorns; cover with water. Place colander insert in pan, bring seasonings to a slow simmer and cook for 15 minutes.
Step 3/6
Place the scallops in the colander and cook for about 3 minutes, or until opaque. While scallops are cooking, fill a large bowl with ice and cover with water. Remove scallops from poaching liquid and plunge the them into the ice bath to stop the cooking process and drain. Place in large bowl. Poach the calamari for 2 to 3 minutes, or until done. Repeat the the ice bath and drain. Add to bowl with scallops. Lastly, poach the white fish until it flakes and is cooked through, about 3 to 4 minutes. Drain and add to the bowl with the scallops and calamari.
Step 4/6
For the Salad:
Step 5/6
Combine olive oil, lemon juice, white wine vinegar, and garlic and whisk to combine. Place celery, tomatoes, olives, parsley, basil, red pepper flakes, beans, salt and pepper in the bowl with the drained seafood. Pour dressing over the seafood salad and gently toss until well coated. Chill for at least 2 hours before serving.
Step 6/6
Once chilled, place salad greens on a serving platter or individual plates and spoon seafood over greens. Drizzle with olive oil, if desired. Serve.

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