There are signs everywhere that autumn is going to be here soon. Some tree leaves are turning orange and yellow, along with the temperature getting a bit cooler. I long for something warmer for dinner, yet, I’m not ready to give up my salads option (as I noted on my previous post, I still have quite a bit of sugar intake I need to offset) . Such a dilemma that I have to deal with!
Then, I thought of this Warm Seafood Salad I had before. I used to work and live in the city of Santa Monica. There’s an Italian restaurant near the 3nd Street Promenade, called Lacanda Del Lago, that my husband and I loved to go for dinner when we were still dating. They served this scrumptious warm seafood salad that’s perfect for this season. We haven’t been back to restaurant Lago or Santa Monica for a long time because these day, we rather dine at home (this is especially true when you have the 2 young kids). So, I’m trying to replicate the warm seafood salad we both loved. Let me tell you, my version was just as delicious as Lago’s, if not better.
The diver’s scallops are to die for. They are sweet and taste like the ocean. I didn’t put a lot of seasonings on them because they don’t really need much. Just a little salt and pepper will do, and you can really enjoy their sweetness and flavor this way. I purchased the super lump crabmeat (in containers) from Costco. They are cooked and ready to use/eat. Of course, you can purchase them from your trusted fishmonger. I wouldn’t recommended you to crack your own from scratch though, unless you have
Warm Seafood Salad with Meyer Lemon and Herb Vinaigrette:
Salad Greens or Mesclun Mix for 2 people
6 Pieces of Shrimps (21 to 24-count)
4 Pieces of Diver's Scallops
1-2 Teaspoons Corn Starch, to drench scallop
1/4 Cup Squid Rings
1/2 Cup of Lump Crab Meat
1/2 Zucchini, thinly sliced
1 Teaspoon of Fresh Oregano, chiffonade
1 Teaspoon of Fresh Thyme
1 Garlic Clove, minced
1/2 Meyer Lemon, zest and juiced
1 Teaspoon Honey
3 Tablespoons of Olive Oil, divided
A Pinch of Red Pepper Flakes
1 Tablespoon Butter
Kosher Salt and Freshly ground Black Pepper
Wash and clean salad greens and seafood. Drain vegetable in a salad spinner and pat dry seafood with kitchen paper towel.
In a small bowl, add the oregano, thyme, garlic, lemon zest, lemon juice, honey, and red pepper flakes. While whisking, slowly add 2 tablespoons of olive oil until the vinaigrette is emulsified. Add salt and pepper to taste. Set aside.
In a heavy skillet with medium high heat, add butter and 1 tablespoon olive oil. Sprinkle salt and pepper on seafood and slightly toss them for even distribution of seasoning. Drench scallops in corn starch and shake off excess. Seared scallop in skillet until golden brown, about 1 1/2 minutes per side. Remove scallop from skillet and add shrimp, cook until pink and firm. Remove shrimps from heat and add squid rings to same skillet. Do not overcook the squids. Remove them from heat when they start to curl up. Add zucchini sliced and cook until softened, add salt and pepper to taste.
Place the salad greens in a medium bowl and add enough dressing to moisten. Arrange on plates, top with scallops, shrimps, squid, crab and zucchini. Serve immediately.