Seafood Salad with Collard Greens Slaw

Name: Seafood Salad with Collard Greens Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 3 Tbsps drained capers; 12 servings Collard Greens Slaw; 2 Tbsps Dijon mustard; 473 milliliters dry white wine; 59 milliliters (packed) chopped fresh basil; 3 Tbsps chopped fresh parsley; 3 larges garlic cloves, minced; 907 grams littleneck clams or Manila clams, scrubbed; 907 grams mussels, scrubbed, debearded; 118 milliliters extra-virgin olive oil; 1 teaspoons dried crushed red pepper; 907 grams sea scallops, connective side tissue trimmed; 680 grams uncooked large shrimp, peeled, deveined; 59 milliliters white wine vinegar

Seafood Salad with Collard Greens Slaw might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 12. One portion of this dish contains roughly 19g of protein, 11g of fat, and a total of 228 calories. The Fourth Of July will be even more special with this recipe. A mixture of manila clams, collard greens slaw, sea scallops, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Southern cuisine.

Instructions

Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)

Ingredients you will need

Salt And Pepper

Equipment you will use

Whisk

Bowl

Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl.

Ingredients you will need

Mussels

Clams

Wine

Equipment you will use

Slotted Spoon

Bowl

Pot

Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).

Equipment you will use

Whisk

Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil.

Ingredients you will need

Scallops

Mussels

Clams

Water

Equipment you will use

Slotted Spoon

Sauce Pan

Add shrimp and cook just until opaque in center, about 3 minutes.

Ingredients you will need

Shrimp

Drain.

Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.)

Ingredients you will need

Shellfish

Equipment you will use

Bowl

Pour dressing over shellfish and toss to blend.

Ingredients you will need

Shellfish

Arrange slaw on very large platter. Mound salad in center and serve.

Equipment

Ingredients

Servings:

3Tbsps

drained capers 12servings

Collard Greens Slaw 2Tbsps

Dijon mustard 473milliliters

dry white wine 59milliliters

(packed) chopped fresh basil 3Tbsps

chopped fresh parsley 3larges

garlic cloves, minced 907grams

littleneck clams or Manila clams, scrubbed 907grams

mussels, scrubbed, debearded 118milliliters

extra-virgin olive oil 1teaspoons

dried crushed red pepper 907grams

sea scallops, connective side tissue trimmed 680grams

uncooked large shrimp, peeled, deveined 59milliliters

white wine vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Brundlmayer Steinmassl Riesling. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 39 dollars per bottle.