Shrimp, scallops, calamari and salmon with mixed greens, bruschetta tomatoes with lemon vinaigrette.

Preparation Time: 30 Minutes
Serves 2

Ingredients:

1 Cup Olea Estate Extra Virgin Olive Oil

Mixed Grill Ingredients:

• 2 diver scallops cut lengthwise in half
• 4 16/20 count shrimp, peeled and clean
• 3-4 oz of salmon cut in 1 inch pieces
• 3-4 oz of calamari cut flat for grilling

For seasoning you will need…

• Chopped parsley
• Kosher salt
• Fresh ground pepper
• Dried oregano
• Butter
• Red pepper flakes
• Pinot Grigio
• Salad
• One 6-8 oz package of cleaned arugula
• 1 vine ripe tomato, diced
• 1/2 small red onion, julienned
• 3-6 ounces Lemon dressing (recipe below)

Lemon Dressing Ingredients:

• 3 whole lemons
• 3 whole limes
• 3 cloves garlic
• 1 cup lemon juice
• (1 cup extra virgin olive oil)
• 2 cups cannoli/salad oil
• to taste: kosher salt and fresh ground black pepper

Preparation

Mixed Grill: Prepare your grill and season the grates with canola oil, you want the grill to reach 500° and preheat your oven to 425°.

Take the seafood and season with olive oil, salt, pepper, oregano and red pepper flakes, keeping the oil to a minimum so as to avoid flare ups. Quickly grill the seafood pieces in batches and place on a baking tray or oven proof skillet.

Once the seafood is in the skillet add the wine, butter and parsley, bake for approximately 5 minutes.

While the seafood is finishing assemble the salad by combining the arugula, red onion, tomato and lemon dressing. Place on a large serving plate and place the seafood around. Top the seafood with the delicious cooking liquid, garnish with lemon and serve immediately.

Lemon Dressing

1. Peel the limes, cut into quarters
2. Peel and seed the lemons
3. Peel the garlic
4. Refrigerate up to six days.