Shellfish Salad With Herbed Lemon Dressing
Using some of the shellfish cooking liquid to make the salad dressing enriches the flavor.
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- 1 cup dry white wine
- 1 tsp dried tarragon
- 1/2 tsp dried oregano
- 12 littleneck clams well scrubbed
- 12 oz large shrimp shelled and deveined
- 8 oz sea scallops halved horizontally
- 1/4 cup fresh lemon juice
- 1 tbsp olive oil
- 1 1/2 tsp Dijon mustard
- 2 stalks celery halved lengthwise and cut crosswise into 1/4-inch slices
- 2 red bell peppers diced
- 1/3 cup parsley chopped
- In a large saucepan, combine the white wine, tarragon, and oregano; bring to a boil over high heat. Add the clams; cover and cook for 4 to 5 minutes, or until the clams open (start checking after 3 minutes). Remove the clams as they open (discard any that do not open); reserve the liquid in the pan. When the clams are cool enough to handle, remove the clam meat and place in a large bowl; discard the shells.
- Heat the liquid in the pan over medium-low heat. Add the shrimp, and cook for 3 to 4 minutes, or until cooked through. With a slotted spoon, remove the shrimp, reserving the liquid in the pan. When the shrimp are cool enough to handle, halve them horizontally and add to the bowl with the clams.
- Heat the liquid in the pan over medium-low heat. Add the scallops, and cook for 2 minutes, or until cooked through. With a slotted spoon, transfer the scallops to the bowl, reserving the liquid in the pan. Cool the shellfish cooking liquid to room temperature and measure out 1/2 cup.
- In a medium bowl, whisk together the 1/2 cup reserved cooking liquid, the lemon juice, oil, and mustard. Pour the dressing over the shellfish. Add the celery, bell peppers, and parsley; toss to combine. Chill the salad until serving time.