Salad of Scallops, Shrimp, Glasswort, Mushrooms, and Tomato

Name: Salad of Scallops, Shrimp, Glasswort, Mushrooms, and Tomato
Yield: 4 servings
Cuisine: British
Ingredients: ½ pound glasswort, trimmed (see Preparation); 2 large tomatoes, about 1 pound; 1 pound sea scallops; 5-6 ounces shrimp in the shell; Salt; ¼ cup lime juice; 2 tablespoons minced chives; ⅓-½ cup light vegetable oil, to taste; ⅓ pound small, firm mushrooms, thin-sliced; White pepper; Leaves of soft lettuce, such as oak leaf or Boston; Leaves of soft lettuce, such as oak leaf or Boston; Leaves of soft lettuce, such as oak leaf or Boston

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Enjoy this light salad on a hot evening; it’s cool as a sea breeze.

Ingredients

½ pound glasswort, trimmed (see Preparation)
2 large tomatoes, about 1 pound
1

Europe
France
United Kingdom
Fish course
Pescatarian
Gluten-free
England
Mediterranean

Method

Drop glasswort into boiling water; return to a boil over highest heat, then skim out with a sieve. Cool on wide plate; refrigerate.
Drop tomatoes into the boiling water and count to 10; remove and run under cold water. Peel, halve horizontally, squeeze out seeds. Halve each piece, then cut into thin slices.
Pour a few inches of water into a small pot