Seafood Salad


seafoodsalad

This makes a beautiful presentation for a party, outdoor gathering or summer get together. Best part is it can be made in advance, and served cold.

Follow Me on Pinterest

Serves 6 Cook Time 1 hour 33 minutes

Ingredients:
kosher salt
3 lemons, 1 halved and 1 juiced
4 cloves garlic, smashed
1 small red onion, sliced very thin
1/2 lb shrimp, cleaned
1/2 lb scallops, halved
3/4 calamari, tubes sliced thin
1 lb mussels
2 stalks celery (chopped tops)
1 small fennel bulb, quartered, cored, and sliced
1/2 c chopped green olives
6 tbsp extra virgin olive oil
fresh pepper

Directions:

  1. Bring a pot of salted water to a boil. Add the lemon halves and garlic. Submerge a large heatproof strainer in the water. Soak the onion in ice water while the seafood cooks. Fill a large bowl with ice water and set aside.
  2. Add the shrimp, scallops, and calamari to the strainer and cook for 2 minutes (until shrimp is pink), remove and plunge in ice water. Return the strainer to the boiling water and add the mussels; cook until the shells open. Drain the seafood from the water and remove the mussels from the shells. Pat dry.
  3. Drain the red onion and pat dry. Combine seafood, onion, celery, fennel ,olives and parsley the in a large bowl. Drizzle with lemon juice and oil and season with salt and pepper. Let it sit at least 30 minutes or refrigerate up to 4 hours.

Nutrition Info: calories 281 , fat 9g, protein 38.2g, carbohydrates 16g, fiber 58g, sodium 1,026mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Scallops w/ Cucumber Salad


scallop-salad.jpgfoodies

Follow Me on Pinterest

Dry sea scallops have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly. Too reduce more calories, omit the cashew nuts.
((2 oz = 4 Tbsp of nuts) 1 Tbsp nuts per serving)

Serves 4 Cook Time 45 minutes

Ingredients:
2 medium cucumbers
1/4 c (2 oz) roasted cashews, chopped
2 scallions, sliced thin
2 tsp lemon juice
3 tbsp extra-virgin olive oil
1/4 c flat-leaf parsley, chopped
1/8 tsp salt
1 tsp cumin seeds
2 tbsp serrano chile, minced
1 tsp black pepper
1/2 tsp kosher salt
1-1 1/4 lb dry sea scallops, tough muscle removed

Directions:

  1. Prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
  2. Prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
  3. Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.

Nutrition Info (with cashews): calories 300, fat 11g, protein 33g, carbohydrates 11g, sodium 420mg

 

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook