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Seafood Salad with Lima Beans Makes 4 servings as a main course, 6 servings as an appetizer. |
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Ingredients: 2 cups shelled lima beans 1 cup white wine 1 bay leaf 4 ounces bay or sea scallops 8 ounces medium shrimp, shelled 8 ounces cleaned squid 1 small red onion 1/2 cup pimiento-stuffed green olives, halved lengthwise 3 tablespoons each olive oil and fresh lemon juice 11/2 to 2 teaspoons fresh marjoram or fresh oregano, chopped, or 1 teaspoon dried Kosher salt to taste Freshly ground black pepper to taste | |
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Instructions: 1. Put shelled lima beans in a saucepan with 3 cups water and 1 teaspoon salt. 2. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes, depending on size and freshness. 3. Drain and cool. 4. Meanwhile, put wine, bay leaf, 1/2 teaspoon salt, and 2 cups water in another saucepan. Bring to a boil and reduce to a bare simmer. (If using sea scallops, halve to a size of about 1/2- to 3/4-inch square.) 5. Poach scallops for about 2 minutes. 6. Remove and put in a mixing bowl to cool. 7. Add shrimp to pan and cook about 3 minutes. 8. Halve and add to the scallops. 9. Cut squid sacs into 1/4-inch-wide rings and halve the tentacles. 10. Cook about 3 minutes and add to scallops and shrimp. 11. Halve onion lengthwise and cut into very thin crescents. 12. Add to seafood along with olives and lima beans. 13. In a small bowl, combine olive oil, lemon juice, marjoram, and salt and pepper to taste. 14. Pour over seafood and bean mixture. 15. Toss well and cover for 20 minutes before serving. (Refrigerate if waiting more than 1 hour.) |
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