This delicious Warm Seafood Salad takes inspiration from the cuisine of the French Riviera, very near the part of Italy where I spent my childhood. I love the combination of tomatoes and black olives with arugula, all bold distinct flavors that remind us of the Mediterranean. The combination of butter and olive oil is also distinctly French–Italian, and it has the practical purpose of not burning the butter while you cook.
Ingredients
- 1 tbsp (14 g) butter
- 1 tbsp (15 ml) olive oil
- 1 tbsp (2.5 g) fresh thyme leaves, finely chopped
- 1 cup (160 g) cherry tomatoes, halved
- ½ cup (70 g) Kalamata olives, pitted and halved
- 1 lb (454 g) frozen seafood mix, defrosted (shrimp, scallop, squid)
- ¼ tsp unrefined sea salt
- 4 cups (80 g) baby arugula
How to Make It
- In a large nonstick skillet, melt the butter on high heat with the olive oil and thyme. When the butter starts to foam, add the tomatoes and sauté until they begin to wilt, about 2 minutes.
- Add the olives, seafood mix and salt to the pan, cover with a tight fitting lid and cook until the seafood is done but still tender, about 5 minutes. Make sure you do not overcook or it will be tough and rubbery. The seafood should still have a lot of cooking juices, and that is okay, as you will use them instead of a dressing.
- Divide the arugula into four serving bowls and pour some of the seafood mix on each. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 820 kcal Calories from Fat: 513 kcal |
|
% Daily Value*
|
| Total Fat 57 g 163% |
Trans Fat 0.0 g |
carbohydrates 18 g 14% |
Dietary Fiber 6 g 16% |
Protein 68 g 136% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |