We’ve been on a seafood kick lately. Lobster, salmon, scallops, mussels and littleneck clams to be exact. While the original goal was to find and enjoy new and exciting recipes, that goal is somewhat morphing into learning the various methods for getting as many nutrients as the seafood we eat can offer. For example, did you know that one 3.5 ounce serving of sea scallops gives you 20 grams of protein? It’s true. A lot of seafood is very high in protein as well as many other nutrients. I’m not sure which beneficial aspect of the food we eat is doing it, but I feel pretty good after I’m finished with it. This stuff is full of goodness.
Today’s dish is a medley of interesting ingredients. It includes hard clams, scallops, apple, baby greens, leeks, white wine and so much more. The recipe is comprised of three parts; the seafood, the salad and the vinaigrette. Each part is fairly straightforward to prepare.
Overall, this is an outstanding salad. While it can be a bit pricey with the scallops costing $18.99 per pound and the clams costing $4.99 per pound, Id say it’s worth it as a once in a blue moon sort of thing. Scallops are probably my favorite food in the world with their sweet flavor and tender texture. Littleneck clams are very good as well. They’re definitely different than muscles in regards to their flavor. Both are excellent. When it comes to the salad and other vegetables, you really can’t ever go wrong with baby greens and apple. The carrots, celery, leeks and onions are all softened and cooked with the white wine and clams, so everything in that pot has a unique and extraordinarily tasty flavor. The vinaigrette is a basic vinegar and oil one, so that’s nothing to write home about, but it’s still enjoyable.
2 Pounds Small Hard Clams, Washed
1 Tablespoon Olive Oil
1/2 Cup Onion, Diced
1/2 Cup Carrot, Diced
1/2 Cup Celery, Diced
1/2 Cup Leek, Diced
1/2 Cup White Wine
1/2 Teaspoon Dried Thyme
1 Celery Stalk, Cut into 2 Inch Matchsticks
1 Apple, Cored and Sliced Thin
4 Cups Baby Greens
4 Ounces Cherry Tomatoes, Halved
4 Sea Scallops
2 Tablespoons Butter
Ground Black Pepper
For the Vinaigrette
2 Tablespoons Apple Cider Vinegar
1/4 Cup Extra Virgin Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Carlo Bernasconi and Christian Teubner for their incredible resource called The Complete Italian Cookbook. I’m truly enjoying myself as I work my way through it. Granted, that’s going to take me about ten years, but it’s still fun.
Cook the Clams
Warm a large pot over medium-high heat. Then, add in the one tablespoon of olive oil and the diced carrots, celery, leeks and onion. Let these vegetables cook, while stirring intermittently, for about five minutes. Then, add in the clams, white wine and thyme, cover the pot and let everything cook for seven minutes. When that’s finished, turn off the heat and discard any clams that didn’t open.
Prepare the Vinaigrette
Combine the apple cider vinegar, extra-virgin olive oil, salt and pepper in a bowl and whisk everything together with a fork.
Toss & Arrange the Salad
In a large bowl, toss the celery matchsticks, apple, baby greens, cherry tomatoes and the vinaigrette together. Then, divide the salad among bowls or plates.
Cook the Scallops
Warm a skillet over medium heat. Then, add the butter to the skillet and wait for the pan to get to temperature. When it does, place the scallops in the pan for about one minute each side or until each side had nice color on it. When finished, turn off the heat and remove the scallops from the pan to stop them from cooking. Sprinkle them lightly with salt and pepper.
Plate & Serve
With a slotted spoon, scoop the vegetables and clams from the pot and distribute those ingredients across the tops of the salads. Then, carefully divide the liquid in the pot among the salads as well, being sure to leave the sediment from the clams in the pot behind. Finally, arrange the scallops on the salads as well. Serve and enjoy!
The Final Clam & Scallop Salad
While this isn’t the quickest salad in the world to put together, it’s certainly one you’ll likely remember. Between the clams, scallops and actual salad, I don’t know which part I enjoyed the most. It’s all good. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!
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