• 4servings
  • 150minutes
  • 415calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 red peppers, quartered and seeded

  2. 225 g (8 oz) raw king or tiger prawns, peeled

  3. 500 g (1 lb 2 oz) mussels in shells, scrubbed

  4. 125 g (4 1/2 oz) scallops, preferably small bay scallops or queens

  5. 200 g (7 oz) linguine, preferably black squid-ink linguine

  6. 1 tbsp capers in brine, rinsed

  7. salt and pepper

  8. Poaching liquid:

  9. 1 fresh red chilli

  10. 1 garlic clove

  11. 240 ml (8 fl oz) dry white wine

  12. 1 bay leaf

  13. 1 lemon, thinly sliced

  14. 1 shallot, thinly sliced

  15. Dressing:

  16. 4 tbsp extra virgin olive oil

  17. 1 1/2 tbsp lemon juice

  18. To serve:

  19. 1 head radicchio

  20. 2 tbsp finely chopped fresh parsley

  21. 1 lemon, cut into wedges

Instructions Jump to Ingredients ↑

  1. First prepare the poaching liquid. If using the chilli, spear it on a wooden cocktail stick with the garlic. Alternatively, if not using the chilli, slice the garlic. Place in a large heavy-based saucepan with the wine, bay leaf, lemon, shallot and 1/2 tsp salt. Pour in 120 ml (4 fl oz) water. Bring to the boil, then remove from the heat, cover and leave to infuse while you prepare the other ingredients. Taste the liquid occasionally and remove the chilli at any point if its flavour is strong enough in the liquid for your taste.

  2. Preheat the grill to high. Grill the peppers, skin side up, for about 10 minutes or until blistered and blackened. Place in a polythene bag and leave to cool for 5 minutes. Peel off the skins, then finely dice the flesh.

  3. Whisk the dressing ingredients together in a large bowl. Season and set aside. Cut a slit along the back of each prawn, and remove and discard the black vein, if necessary. Set aside.

  4. To prepare the mussels, discard any broken ones or open ones that do not close when tapped. Bring the poaching liquid back to the boil, then reduce the heat to low. Add the mussels and cook for 2–3 minutes or until the shells are open. Using a draining spoon, transfer the mussels to a bowl. Discard any mussels that are still closed. Remove and discard the shells. Add the mussels to the dressing.

  5. Poach the prawns in the same liquid for 2 minutes or until they turn from bluey-grey to pink. Remove the prawns with a draining spoon and add to the mussels in the dressing.

  6. Poach the scallops for 1 1/2 minutes or until they turn opaque. Remove with a draining spoon. Remove any red corals, and chop or discard them as preferred. Chop large scallops, then add to the mussels and prawns.

  7. Strain the poaching liquid, then return it to the pan and add water so there is enough to cook the pasta. Bring to the boil. Add the pasta and cook for 10 minutes, or according to the packet instructions, until al dente. Drain well, then add to the seafood mixture with the diced red peppers and toss well. Leave to cool completely, then cover and chill for at least 1 hour.

  8. Remove the salad from the fridge 30 minutes before serving. Add the capers and seasoning to taste, and toss the salad lightly. Line a serving bowl or platter with radicchio leaves and pile the salad on top. Sprinkle with the chopped parsley and serve at once, with lemon wedges for squeezing over each portion to taste.


Send feedback