Hello, I am Joana. Today, I’m gonna show you how to make summer seafood salad recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Summer seafood salad Recipe
Summer seafood salad is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Summer seafood salad is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook summer seafood salad using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Summer seafood salad:
- Prepare 8 oz Clam Juice
- Get 8 oz Medium Shrimp, peeled
- Make ready 8 oz Sea Scallops
- Make ready 1 Cup Diced Celery
- Prepare 2 Sliced Green Onions
- Make ready 1/2 Diced Red Bell Pepper
- Make ready For the Dressing
- Make ready 3/4 Cup Mayonnaise
- Take 1/3 Cup Sour Cream
- Make ready 3/4 + tsp Dijon Mustard
- Get 1 tsp Lemon Juice
- Take 1 tsp Freeze Dried Dill Weed or 1/3 dry
- Prepare To taste Salt and Pepper
- Take 4 Romain Leaves
Steps to make Summer seafood salad:
- Slice Scallops and Shrimp into bite-sized pieces.
- Bring the Clam Juice to a high simmer and add the Shrimp, cover.
- Gently simmer for 2 minutes, then remove with a slotted spoon.
- Repeat with the Scallops.
- Blend the Mayonnaise, Sour Cream, Mustard, Lemon Juice, and Dill Weed.
- Add Salt and Pepper to taste.
- Fold in the Scallops and Shrimp and refrigerate for at least an hour.
- Serve on Romaine Leaves and a good Chardonnay.
So that is going to wrap it up with this exceptional dish summer seafood salad recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
