Ingredients Jump to Instructions ↓

  1. 1/2 cup roasted red peppers

  2. 1/2 cup extra-virgin olive oil

  3. 1/2 cup red wine vinegar

  4. 2 tablespoons chopped garlic

  5. 1 teaspoon chopped basil leaves

  6. 1 teaspoon chopped oregano leaves Salt and pepper

  7. 20 mussels (recommended: Penn Cove)

  8. 20 Manila clams

  9. 8 large prawns

  10. 8 sea scallops

  11. 4 ounces halibut , cubed

  12. 4 ounces salmon, cubed Olive oil, for sauteing Romaine lettuce Field greens Assorted vegetables of your choice

Instructions Jump to Ingredients ↑

  1. For the Dressing: combine all ingredients in a blender and blend until smooth. Saute seafood in olive oil until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish . Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top.


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