The great thing about this mixture of prawns, scallops, crayfish and mussels is that you can choose whatever seafood you love best. A small crayfish tail, although quite pricey, can be sliced thinly so everyone gets a taste. The less-expensive prawns and mussels can provide the bulk of the salad. It can all be prepared and cooked the night before Christmas and each of the shellfish kept carefully refrigerated separately before being assembled and served on a large platter with plenty of lettuce and watercress.
|400 g||Scallops (Main)|
|1 medium||Crayfish, cooked (Main)|
|1 Tbsp||Olive oil|
|1 kg||Mussels, scrubbed (Main)|
|500 g||Prawns (Main)|
|1 bunch||Watercress, picked over and stalks removed|
|1 tsp||Dijon mustard|
|½ cup||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|2||Lemons, juiced and zested|
- To prepare the crayfish, pull the tail from the body by twisting it, and remove the meat from the shell and legs. Cut into neat chunks or slices. Put this meat aside. Keep the head and shell for another use such as a crayfish stock for risotto.
- Season the scallops with salt and pepper and sear in a little heated olive oil in a heavy pan so the meat just sets.
- Heat about a cup of water in a deep saucepan, then add the mussels and simmer until they open. Reserve the juices in a bowl.
- Open the mussels, remove the beard and dark foot from each one and place immediately in the juices so the mussels remain plump and juicy. Discard the shells.
- Heat a little more olive oil in another frying pan and sauté the prawns for 2-3 minutes until pink and opaque. Keep aside.
- When ready to assemble the salad, arrange the washed and dried lettuce leaves on the platter. Gently toss the crayfish, scallops, drained mussels and prawns together. Place on the platter with the watercress. Combine the vinaigrette ingredients and pour over the top. Decorate with chervil leaves.