Basil Seafood Salad


  • 4 cups water
  • 1 cup white wine
  • 2 tsp kosher salt
  • 1 tsp white pepper
  • 1 lb medium shrimp, peeled and deveined
  • 1 lb bay scallops
  • 3 squid, cleaned and sliced into rings</span>
  • 2 tbs lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 bunch scallions, sliced on a bias
  • 1/3 cup fresh basil, thinly sliced
  • 1 head green leaf lettuce, torn into bite sized pieces
  • 1/2 lb radicchio, julienne


  • Place water, wine, salt and 1/2 tsp white pepper in a sauce pan.
  • Bring to a boil, cover, reduce heat and let simmer for 5 minutes.
  • Poach shrimp in the liquid until they just turn pink. Remove the shrimp and set aside.
  • Poach the bay scallops in the same liquid for 1 minute, remove and set aside.
  • Poach the shrimp in the same liquid for 1 minute, remove and set aside.
  • In a separate bowl make vinaigrette by whisking olive oil into lemon juice.
  • Add scallions and basil, 1 tsp kosher salt and 1/2 tsp white pepper. Mix well.
  • Toss 1/2 cup of the vinaigrette with the seafood and marinate for 30 minutes.
  • Before serving, toss remaining vinaigrette with lettuce and radicchio.
  • Divide lettuce among 8 plates and top with marinated seafood.




20 min


10 min


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