Frutti Di Mare (Marinated Seafood & Hot Red Chili Peppers)
- Ready In:
- 4hrs 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 8 squid, fresh (optional)
- 1⁄2 onion, peeled, thinly sliced into rings
- 1 tablespoon olive oil
- 16 mussels, fresh, washed and cleaned
- 16 shrimp, fresh, jumbo, shell left on
- 16 scallops, fresh, large
- 1 cup wine, dry, white
- 2 lemons, juiced
- 1 teaspoon garlic, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt, fine, sea
- 1⁄2 teaspoon pepper, black
- 1 teaspoon chili pepper, red, hot, seeded, finely chopped
- 1 tablespoon scallion, washed, finely chopped
- 1 tablespoon dill, fresh, finely chopped
- 1 tomatoes, large, eye removed and scored with an X on top
directions
- If using the squid, clean the squid by pulling off the head and pulling out the entrails. Remove the guill from the squid and discard. Lay the squid on a cutting board and with a sharp knife, scape off the membrane.
- Rinse under cold running water, cut off the tentacles and reserve. Make sure to cut off the beak-like mouth. Chop the tentacles and body into 1/2 inch rounds, pat dry and set aside until needed.
- In a pot saute the onion in oil until soft and transparent.
- Add the squid to the pot and saute for 3 - 4 minutes, then add the mussels, shrimps and scallops, cover and steam for 5 - 6 minutes, until the mussels open.
- Please, discard any mussels that do not open -- they are bad.
- Next, add the white wine, lemon juice, garlic, parsley, salt and pepper to the pot and simmer, uncovered, for 2 minutes, then transfer to a bowl.
- Add the red hot chili pepper, scallions and dill to a small bowl and gently mix together.
- Put your large bowl of seafood in the fride to marinate for 4 hours.
- When ready remove bowl from fridge, using a slotted spoon, transfer the seafood onto a plate or platter.
- Blanch the tomato for 20 seconds, in rapidly boiling water, then plunge into ice cold water. Peel, seed and julienne the tomato.
- Garnish the seafood platter with tomato and serve immediately.
- Bon Appetite.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.