Shellfish and hen of the woods salad

Shellfish and hen of the woods salad

Insalata di funghi e frutti di mare

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g hen of the woods fungus
100ml white wine vinegar
100ml water
salt
pepper
150g raw prawns, not too large
4-8 fresh scallops in their shell
100g cooked crabmeat

Vinaigrette

Quantity Ingredient
6 tablespoons extra virgin olive oil
1 tablespoon coriander, coarsely chopped
1 tablespoon parsley, coarsely chopped
1 tablespoon dill, coarsely chopped

Method

  1. Clean the mushrooms, separate into lobes, then cook in the vinegar and water with some salt for 2–3 minutes. Drain and cool. Shell the prawns, then cook briefly in some fresh boiling water, about 4–5 minutes. Shell the scallops (or get your fishmonger to do this for you), then cut into slices. Make sure that there are no pieces of shell in the crabmeat.
  2. Prepare the vinaigrette with the olive oil, herbs and lemon juice, and season with salt and pepper. Marinate the scallops in the vinaigrette for 10 minutes.
  3. Mix the fungus with the prawns and crabmeat. Add the scallops with their marinade, and mix. Adjust the seasoning, and serve the salad at room temperature.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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