Lobster, Shrimp & Scallop Salad Niçoise

RECIPES | AUGUST 2020

artSAVOR 30   /  artSAVOR 75

Lobster, Shrimp & Scallop Salad Niçoise

The well known Nicoise Salad, or Salade Niçoise in French; is a delicious, refreshing and traditional salad from France in which fresh market produce are complimented by typical Provencal seasonings. Too often however the version you find on menus is prepared with canned tuna which is not my favorite. I do have a few recipes in which I utilize canned tuna but never in this salad. My version using more delicate fresh shellfish is heavenly. I use two of my artSAVOR blends to add layers of savory deliciousness. I had great fun creating the elevated seafood marinade with artSAVOR 75 and the vinaigrette for the vegetables with artSAVOR 30. Plating this ahead of time and covering in the refrigerator, makes last minute presentation incredibly easy. Served right from the refrigerator at room temperature made my duties light and contributed to a more spontaneous and easy summer night dining al fresco.

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MENU | Summer Simple Do Ahead
Starter, Appetizer, Main, Entrée, Seafood

Serves 6 - 8

INGREDIENTS

Vinaigrette
¼C       artSAVOR  30,  mixed with olive oil  (see directions below)
2T        Shallots, finely chopped
2T        Parsley, chopped
2T        Cilantro, chopped
2T        Oregano, chopped
1T        Tarragon, chopped
2T        Lemon Juice
1T        Dijon Mustard
1T        Sherry Vinegar
3T        Capers, drained & roughly chopped

Seafood Marinade
¼C       Homeira’s artSAVOR  75,  mixed with olive oil (see directions below)
2T        Parsley, chopped
1T        Dill, chopped
2T        Olive Oil, more if needed

Seafood and other
10        Jumbo Tiger Shrimp, peeled & deveined
6          Lobster Tails, deshelled
8          Scallops, side muscle removed if still attached
            (side muscle is a little tough rectangular tag of tissue on the side of scallop)
8          Bacon strips
2T        Lemon Juice

Fresh Produce
1          Head of Red Leaf Lettuce, leaves separated, washed, dried
1C        Green Beans, cleaned, blanched
1C        White Asparagus, cleaned, tough bottom part trimmed, blanched
2C        Multi Color Cherry Tomatoes
2C        Persian Cucumber, sliced
4          Baby Corn, halved, (optional)
3C        Purple Potatoes, sliced and boiled

Garnish
3          Eggs, boiled, sliced     
1T        Olive Oil 
¼C       Basil, chiffonade

KITCHEN ESSENTIALS 

Sauté Pan or Wok

DIRECTIONS

STEP 1  | artSAVOR 30 Vinaigrette
Combine artSAVOR  30 and remaining ingredients in a bowl
Set aside to allow the flavors to fully develop

STEP 2  |  artSAVOR Seafood Marinade
Combine artSAVOR  75, parsley, dill, and oil in a bowl
Set aside to allow the flavors to fully develop

STEP  3  |  Preparing vegetables
Toss beans, asparagus, tomatoes, cucumber, corn to evenly coat
with some of the artSAVOR 30 Vinaigrette
Set aside for later plating

STEP 4  | Sauté Seafood
Wrap each scallop in a strip of bacon
Toss to lightly coat each wrapped scallop with
a small amount of the artSAVOR 75 marinade
Toss lobster and shrimp to coat with artSAVOR 75 mixture

Heat  oil in sauté pan to medium high
Sauté scallops starting on bacon side, then on scallop side, do not over cook
Sauté shrimp, and lobster, do not over cook

Drizzle all the seafood with lemon juice
Set aside for later plating

STEP 5  |  Plating
Arrange  lettuce leaves on serving platter
Arrange seafood on lettuce leaves, using your creativity
Arrange dressed vegetables on the platter
Drizzle remaining  artSAVOR 30 Vinaigrette over composed platter
Arrange basil chiffonade evenly over the platter
Arrange hard boil eggs on the platter

Enjoy!

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR 30
with ¾C olive oil in a clean dry bowl.
For even flavor in every bite, combine one entire package of artSAVOR 75
with ¼C olive oil in a clean dry bowl.
Store unused mixture preferably in a clean, dry airtight glass container
in the refrigerator for future use.
artSAVOR blends combined in oil will keep refrigerated up to 90 days.
Use only clean utensils to measure out preserved artSAVOR in oil mixtures.
When measuring out reserved artSAVOR mixtures, use only clean utensils
being careful not to spoil the mixture with external ingredients or liquids.

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