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Salpicone – Chilled Seafood Salad

Spanish River Grill
Executive Chef Henry Salgado

Salpicone – Chilled Seafood Salad

Seafood (All should be fresh):
1 lb black mussels (clean well)
1 ½ lb calamari rings and tentacles
1 ½ lb shrimp (peeled & halved lengthwise)
1 ½ lb scallops (muscle removed)

Vinaigrette:
Juice of 1 lemon & 1 orange
1 T. diced piquillo peppers roasted & peeled
1 t. ground dry oregano
1 T. chopped fresh parsley
1 T. chopped capers
1 T. chopped shallots
2 oz sherry vinegar
½ cup reserved poaching liquid
¼ t. fresh ground pepper
1 t. salt
1 cup Extra Virgin Olive Oil

Poaching Liquid:
6 qts water
3 bay leaves
5 peppercorns
1 lemon
2 T. salt

Method:
Combine & simmer for 30 minutes before poaching shellfish. Poach shellfish separately starting with shrimp, then scallops, mussels & calamari. Poach until done but still tender, approximately 3 – 5 minutes. DO NOT OVER COOK!

Allow poached shellfish to cool and toss with vinaigrette. Serve chilled with fresh tomato & good quality olives.

Serves 6 – 8


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