Name: Scallop, Prawn and Langoustine Salad
Cuisine: Australia
Ingredients: 1 large juicy lemon, peeled and cut into 4 wedges, peel reserved; 200 g samphire; 8 large prawns, heads and shells removed, apart from the tail; 8 large langoustines; salt; 2 unpeeled medium sweet potatoes, each around 250 g; 2 tablespoons extra-virgin olive oil; 2 medium aubergines; large handful of basil leaves; 2 handfuls of watercress; 120 ml extra-virgin olive oil; large handful of parsley leaves; 8 large shelled scallops, ideally walnut size, trimmed of muscle but any coral kept intact

Preparation info

Difficulty
Complex

Appears in

Salads

By Peter Gordon

Published 2005

About

Seafood salad brings back memories of my apprenticeship in Melbourne, when it was almost the height of sophistication to serve a variety of seafood doused with a marie rose sauce – often just a tomato mayonnaise. This salad is much lighter, with no mayonnaise in sight (although I have to admit to a huge liking for the stuff) and a more modern approach to plating and ingredient selection.

Samphire is a coastal plant that tastes of crunchy brine – there are two types, with rock samphi