Seafood salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the pesto, peel and finely dice the onion and 2 garlic cloves. Sauté the onion in some olive oil until translucent and let it cool down. Carve the chilli lengthwise, remove seeds and chop. Chop the tomatoes finely. Puree prepared ingredients, 1 teaspoon lemon juice and 100 ml olive oil in a blender. Season to taste with salt and pepper. Clean, wash and slice the fennel finely. Arrange in portions, sprinkle with 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper. Thoroughly clean the mussels under running water, removing any that are open. Bring the water to the boil, add salt. Cook the mussels until they open. Let them cool down on a sieve and sort out closed mussels. Remove the mussel flesh from the shells, put some mussels aside in the shell

2. 2

   Cut squid bags into pieces of about 3 cm, salt and pepper them and fry them in a pan with 1 tablespoon of olive oil. Peel, gut, wash and dry the shrimps. Season with salt and pepper and fry on both sides in 1 tablespoon of olive oil with garlic

3. 3

   Cut the scallops in half crosswise, salt and pepper them and fry them on both sides in 1 tablespoon of olive oil. Spread the seafood on the fennel. Put some red pesto on the fennel and the seafood. Garnish with basil and lemon

Nutrition Facts

KCAL
510 kcal

CARBS
8 g

FATS
40 g

PROTEINS
29 g