Seafood Salad with Collard Greens Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 3 tablespoons chopped fresh parsley
- 1/4 cup white wine vinegar
- 3 tablespoons drained capers
- 2 tablespoons dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 cups dry white wine
- 1/2 teaspoon dried crushed red pepper
- 3 large garlic cloves, minced
- 1/4 cup (packed) chopped fresh basil
- 2 pounds small littleneck clams or manila clams, scrubbed
- 2 pounds mussels, scrubbed, debearded
- 2 pounds sea scallops, connective side tissue trimmed
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- collard greens slaw
- Carbohydrate 10 g(3%)
- Cholesterol 133 mg(44%)
- Fat 12 g(19%)
- Fiber 0 g(1%)
- Protein 37 g(74%)
- Saturated Fat 2 g(10%)
- Sodium 1369 mg(57%)
- Calories 338
Preparation Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.) Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use). Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend. Arrange slaw on very large platter. Mound salad in center and serve.
