1 cup each fresh small scallops and rock shrimp
~4T olive oil
1 cup white wine
1 head red leaf lettuce, wash and torn into pieces
1 bulb fennel, quartered, cored, and sliced
Juice of 1 lemon
1 small head radicchio, washed and chopped finely
1 head belgian endive, washed and chopped finely
1 small spring onion, minced
2 ears of corn, kernels shaved off with a sharp knife
(I didn't do this but some halved cherry tomatoes would be really good)
Ti Couz salad dressing (sold by the restaurant, a garlicky herbal vinaigrette)
Heat olive oil in a saute pan and saute shrimp and scallops (add shrimp first if bigger) for a few minutes until they begin to turn opaque. Add wine and allow it to come to a boil. Don't let the shellfish cook too much. Remove from pan with a slotted spoon and cool. Add to the other ingredients and toss with dressing.
Serves: 6-8
Source: Stacey Pelinka, adapted from Ti Couz's Seafood Salad.
Prepared by: Stacey for the May 2006 meeting