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Festive FISH and SEAFOOD salad


Mild white fish alongside delectably tender seafood opened up appetites.
A tangy sauce dressed up crunchy, complimentary vegetables to tie the bow.



For those like me that think ahead on what to plan around...
meals highlighting fish and seafood...
this one is a definite favourite for you to try.

 
I had concocted this entr
ée for a special occasion and it was truly a hit.
 I'll most definitely want to make it again because I've been thinking about it since.

This is a recipe I can classify among the most loving creation I've put together.
With the right ingredients and a little dedicated time for a special occasion...here it is.


Festive FISH and SEAFOOD salad 
Note:  a lot of this recipe has averaged out ingredients. 
Once you've made the dressing...adjust it to your taste.
Much of this recipe can be made ahead.

serves 4 entrées


INGREDIENTS:
(American measures)

Part-1: (pre-cooking the fish and seafood)
. 8 jumbo (or 24 small) scallops
.16 medium size shrimps, de-shelled with tails on
. 1 wing (about 1 cup) of ray fish (or other mild, white fish)
. 2 Tbsps. e.v.Olive oil
. 2 Tbsps. unsalted butter
. splash of fortified Sherry

Part-2: (Salad add-ins)
. 1 Tbsp. capers, crushed
. handful of fresh parsley, finely chopped
. 4 small, Lebanese type cucumbers* (or celery, avocado)

Part-3: (dressing mix). 1/4 cup e.v.Olive oil
. 1/8 cup white balsamic vinegar (or lime)
. 1 tsp. Dijon mustard
. generous sprinkle of both sea salt and granulated garlic powder 
 
PREPARATION:
Make up to a day ahead:
1. Wash and pat dry all the fish and seafood before cooking.
2. In a large skillet, heat the oil and butter.  Start with placing the slices of ray fish.  Next add the scallops and lastly the shrimps.  Careful not to overcook. 
3. Splash in the Sherry and cook a few more seconds.  Remove all the fish and seafood to place into a glass bowl which will be going into the refrigerator.  Don't forget to flake off the fish off the Ray's wing cartridge.   Only leave the fish out for no more than 30 minutes.  Place the bowl (lightly uncovered) and onto a pad in the refrigerator to completely cool. 
Assembly -- Hours later or the next day:
4. Keep aside 4 whole shrimps for decoration.  Poke the 4 shrimps through with a small decorative skewer or toothpick.
5. Slice the remaining shrimp lengthwise.  Cut the scallops into small chunks.
6. Remove the remaining refrigerated fish and seafood.  Add all to a medium sized bowl. 
7. Mix and combine the salad add-ins from Part-2.
8. Whisk together the dressing mix from Part-3 and combine it thoroughly into the salad.
. Serve: evenly separate the quantities into decorative bowls and top it off with the prepared shrimp decoration.
...........
* Side cucumber with smoked salmon: (optional)
. Pre-cut both ends as well as cutting out a V-shaped lengthwise piece.  Sliver away the bottom in order for the cucumber not to roll away.
. Add a few small slices of smoked salmon.  Remember to do this just immediately before serving or else the salmon will start to quickly dry out.




Go ahead and set your table with pride... 
this entrée will surely become the star of the show. 

Flavourful wishes, 
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.