Title: Warm Seafood And White Bean Salad
Categories: Worrall tho, Worrall2
Yield: 1 servings

Mixed salad leaves
4 fl Extra virgin olive oil
2 ts Finely chopped garlic
18 Mussels; cleaned
1/2 lb Squid; cleaned, slit down
; the side and the
; tentacles and wings
; removed. Cut the
; squid up into thick
; slices and then
; slash the side in
; herringbone fashion
8 Uncooked jumbo prawns
8 Queen scallops; schuked
12 oz Cooked white beans; soaked
-overnight
; and boiled with
; onions and
; peppercorns,
; reserve the liquid
1 tb Snapped chives; chopped
-oregano,
; chopped flat
; parsley and chopped
; basil
1 ts Rock salt
1/2 ts Freshly ground black pepper
2 ts Freshly squeezed lemon juice
A handful of spinach

Heat two large frying pans and add oil and garlic to both. Add the mussels
to one and cook for 3 or 4 minutes or until open. In the other pan add the
squid pieces in batches and season. The squid will become tough if it is
overcooked so be careful, if the pan is hot, the squid does not need long
to cook. Remove them from the pan when cooked. Add the prawns, they need 30
seconds a side, and season again. Remove the prawns when cooked and add
more oil to the pan to cook the scallops which need only 45 seconds. Cook
with the spinach to wilt it. De-shell the mussels.

Place a ladle of the white beans in a saucepan and add the parsley and
chives. Add 1 cup of bean juice and the juice of 1 lemon. Add some juice
from the mussels. Return all the cooked seafood to the pan and add some
olive oil, salt and pepper. Pop it straight on top of a layer of mixed
salad leaves and garnish with some mussel shells and basil leaves.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.