Insalata di Mare paired with Saronsberg Sauvignon Blanc 2015
This salad really captures the wonderful briny ocean flavours of the seafood. Enjoy it with a lovely bottle of Saronsberg Sauvignon Blanc 2015 and a crisp green salad on a lazy afternoon.
200 ml dry white wine
1 kg mussels, scrubbed and beards removed
12 medium uncooked prawns, peeled
2 calamari, cleaned, tubes cut into rings and tentacles reserved
12 scallops, roe off
4 inner celery stalks, thinly sliced, plus leaves reserved, to serve
½ white onion, thinly sliced
To serve:coarsely chopped flat-leaf parsley and dill
To serve:lemon wedges
Preserved lemon dressing
75g (¼ cup) mayonnaise
Juice of 1 lemon
¼preserved lemon, rinsed, flesh discarded, rind finely diced
- Bring wine to the boil in a large saucepan, add mussels, cover and cook until opened (3-5 minutes). Remove with tongs and set aside, then, when cool enough to handle, remove mussels from shells and transfer to a bowl (discard cooking liquid).
- Heat a char-grill pan over high heat, add prawns and turn occasionally until cooked (3-5 minutes). Place in bowl with mussels. Add calamari to pan in batches and turn occasionally until just cooked (2-3 minutes), then transfer to bowl with mussels and prawns, season to taste and set aside. Add scallops to pan and grill, turning once, until medium-rare (30-40 seconds each side), then add to other seafood and mix to combine.
- For preserved lemon dressing, whisk mayonnaise, lemon juice and preserved lemon in a bowl to combine and season to taste.
- Drizzle preserved lemon dressing over seafood, add celery, onion and herbs, toss to combine and serve with extra lemon wedges.
Recipe source: Gourmet Traveller