Written by: Chef David
8/24/2010 2:27 PM 

                                2  quart(s) fish stock, or shellfish stock
                            1 1/2  medium shrimp, fresh, cleaned and deveined
                              1/2  pound(s) lobster meat
                              1/2  pound(s) squid, cleaned and cut the large end of the squid in circles
                                1  pound(s) sea scallop
                              1/3  cup(s) lemon juice
                              1/3  cup(s) olive oil, extra virgin
                              1/2  tablespoon(s) red pepper flakes
                              1/4  cup(s) Italian parsley, leaves finely chopped
                                6  medium garlic cloves, finely minced
                                   salt and pepper, to taste
                              1/4  cup(s) green olive, cut in rings

                      Directions:
                        1) Bring stock to a low simmer.
                        2) Put shrimp in for 2 minutes and then shock in a ice bath for 2 minutes.
                        3) Repeat with squid and sea scallops separately. (Lobster meat should already be cooked.)
                        4) In a glass bowl, mix lemon juice through S&P.
                        5) Mix in seafood and olives.
                        6) Refrigerate at least 2 hours prior to plating.

Copyright ©2010 Chef David

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Tags: Fish Stock , Shrimp , Lobster Meat , Squid , Sea Scallops , Frutti di Mare

Categories: Recipes

Location: Blogs Chef David Alex

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