INGREDIENTS FOR 4/6 PERSONS
A cup of extra virgin olive oil
2 whole lemon juice
Salt and black pepper
2 or 3 bunches of scallions
1 bunch of celery hearts
1 pound of jumbo shrimp
1 or 2 pound of calamari
2-3 lobster's tail
1 pound of sea scallops
LEMON VINEGRETTE:
In a large bowl prepare the vinegrette,
add salt and pepper and slowly add the oil and stir with a fork, then add the lemon juice and mix well.
Dice up the scallion and celery hearts and mix them in the vinegrette.
SEAFOOD PREPARATION:
In a large pot add water to a 75% capacity, bring it to a boil.
Cook the shrimp, lobster's tail and scallops for a couple of minutes, when done take them out of the water without draining the water, run them under cold water, keep them aside. Cook the calamari in the same water, calamari will take longer to cook, you can tell when they are ready when you can cut one with your fingers, taste one to be sure they are tender, take them out of the water and run them under cold water.Then cut the calamari into rings, cut the lobster's tail in medallions, cut the scallops in halves or quarters if they are very big. Leave shrimp whole or cut them in halves if they are really big. Add the seafood in the bowl with the vinegrette and stir well, keep the seafood salad in the refrigerator for 1-2 hours before serving, before serving stir well and garnish with a half lemon.
Buon Appetito,:)
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