Seafood Salad with Fennel and Green Beans

Ingredients for Seafood Salad with Fennel and Green Beans

• 230g green beans, stem ends trimmed

• 1 (1 1/4-lb) live lobster

• 350g cherry tomatoes (325g )

• 120ml coarsely chopped red onion

• 2 cucchiai di aceto di vino rosso

• 3/4 cucchiaini di sale

• 2 small fennel bulbs (sometimes called anise

• about 675g total), stalks discarded

• 2 cucchiai di olio extravergine d'oliva

• 450g di gamberi grandi con guscio (21 a 25 per libbra)

• 450g sea scallops, tough muscle from side of each discarded if attached

• 1/4 cucchiaini di pepe nero

• 1/3 cup torn fresh basil leaves

• Garnish: coarse sea salt

• a green-bean frencher (optional)

• un'affettatrice a lama regolabile

Bring an 8-quart pot three-quarters full of salted water to a boil.

While water is heating, force beans, stem ends first, through frencher . Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside.

Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot.

While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoons salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil.

Return water in pot to a boil. Add prawns and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and prawns. Discard cooking water.

When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from prawns. Discard lobster and prawns shells. Cut prawns in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoons oil and 1/4 teaspoons salt, then add to fennel mixture along with basil and green beans, tossing well.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.