1 Pot, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Whisk, 1 Salad spinner, 1 Citrus juicer
1 Thaw frozen seafood according to package instructions. Peel and chop the potatoes. Cook in a pot of boiling salted water until tender, about 8 minutes. Drain, briefly run under cold water and drain again. Set aside.
2 Coarsely chop capers. Rinse scallions and cut into thin rings.
3 Rinse arugula in cold water and spin dry.
4 Squeeze juice from lemon. Place 1 tablespoon lemon juice in a small bowl and season with salt and pepper. Slowly whisk in both oils.
5 Rinse cauliflower, pat dry and cut into small florets. Cook in boiling salted water until tender, about 7 minutes.
6 After 2-3 minutes of cooking cauliflower, add seafood.
7 Drain cauliflower and seafood and place in a bowl.
8 Add potatoes, capers, scallions, arugula and lemon vinagrette to warm seafood mixture, gently toss to combine and serve.