Citrus-Marinated Seafood

Name: Citrus-Marinated Seafood
Ingredients: Marinade; 3/4 cup fresh lemon juice; 1 1/4 cups olive oil; 2 garlic cloves, minced; 1 tablespoon Dijon mustard; red pepper flakes (a pinch or to taste); salt; fresh ground black pepper; Seafood; 2 cups water; 2 cups dry white wine (Sauvignon Blanc or Pinot Gris); 1 bay leaf; 1 1/2 lbs medium shrimp, peeled and deveined (about 30 per pound); 1 1/2 lbs bay scallops; 1 red bell pepper, thinly sliced and cut into 2-inch lengths; 1 yellow bell pepper, thinly sliced and cut into 2-inch lengths; 1 red onion, halved and thinly sliced; 1/2 cup kalamata olive, pitted and coarsely chopped; 1 lemon, halved and thinly sliced (Meyer lemon, if possible); 1/4 cup finely chopped fresh parsley; red leaf lettuce, for serving

21 ingredients

8 steps

Ingredients

Marinade
3/4 cup fresh lemon juice
1 1/4 cups olive oil
2 garlic cloves, minced
1 tablespoon Dijon mustard
red pepper flakes (a pinch or to taste)
salt
fresh ground black pepper
Seafood
2 cups water
2 cups dry white wine (Sauvignon Blanc or Pinot Gris)
1 bay leaf
1 1/2 lbs medium shrimp, peeled and deveined (about 30 per pound)
1 1/2 lbs bay scallops
1 red bell pepper, thinly sliced and cut into 2-inch lengths
1 yellow bell pepper, thinly sliced and cut into 2-inch lengths
1 red onion, halved and thinly sliced
1/2 cup kalamata olive, pitted and coarsely chopped
1 lemon, halved and thinly sliced (Meyer lemon, if possible)
1/4 cup finely chopped fresh parsley
red leaf lettuce, for serving

Directions

1

The marinade: add marinade ingredients to a nonaluminum bowl; whisk just until combined; taste and adjust seasonings.
2

In a large saucepan, combine the water, wine, and bay leaf over med-high heat; bring to a boil.
3

Add in shrimp; cover, and cook, stirring occasionally, for 3-4 minutes, or until the shrimp are pink on the outside and just cooked in the center.
4

Using a slotted spoon, remove to a deep bowl or large rectangular plastic container.
5

Return the cooking liquid to a boil, add the scallops, and cook for 2-3 minutes, or until the center of each scallop is opaque.
6

Remove with the slotted spoon and add to the shrimp.
7

Add the red and yellow bell pepper, onions, olives, lemon, and parsley to the seafood; pour in the marinade and stir well to combine the ingredients and coat the seafood.
8

Refrigerate for at least 24 hours.