SEAFOOD SALAD Wicked Good Salt
Serves 6
FOR THE SEAFOOD:
½ cup white wine vinegar
1 tablespoon Wicked Good Salt
1 ½ pounds large shrimp (25 to 30 shrimp), peeled and deveined
1 pound sea scallops (10 to 12)
3 pounds fresh mussels in the shell, scrubbed and beards removed
8 cups water
FOR THE SAUCE:
1 cup EVOO
½ teaspoon whole fresh thyme leaves
1 teaspoon minced fresh garlic
Zest of 2 lemons
¼ cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons champagne or white wine vinegar
2 teaspoons Wicked Good Salt
½ teaspoon freshly ground black pepper
TO ASSEMBLE:
¾ cup medium diced celery (2 ribs)
3 tablespoons chopped fresh parsley
Thinly sliced lemon, for garnish
1. TO COOK THE SEAFOOD: Combine 8 cups water with the vinegar and Wicked Good Salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain. Bring ½ cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover and steam for 3 to 5 minutes, until they are all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl.
2. TO MAKE THE SAUCE: Heat the olive oil in a medium sauté pan and add the thyme, garlic and lemon zest. Cook over low heat for 1 minute. Remove from heat, add the lemon juice, mustard, vinegar, Wicked Good Salt and pepper. Pour the hot vinaigrette over the seafood.
3. Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for an hour or two. Toss with sliced lemon and salt and pepper to taste.