Grilled Seafood on Arugula

Grilled seafood, vegetables and fruit served on a bed of arugula with a light lemon and balsamic vinaigrette.

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Ingredients:

• 1/2 lb fresh, raw shrimp large (21-26 count)
• 1/2 lb sea scallops
• 1 1/2 lb Alaskan king crab legs, split and cut into 16 pieces (2 pieces for each of 8 servings))
• 1/2 cup olive oil
• 1 large fennel bulb trimmed and sliced crosswise, tops reserved and chopped coarsely
• 1 large yellow bell pepper, cored, seeds and ribs removed and cut into quarters
• 8 tangerines or clementines peeled, white pith cut off and thickly sliced
• 1 8 oz jar marinated artichoke hearts, drained and roughly chopped
• 1 bunch fresh Mexican oregano, leaves only, cut into thin juliennes
• 1 bunch fresh basil, leaves only, roughly chopped
• Extra Virgin olive oil and balsamic vinegar for drizzling
• salt and freshly ground pepper to taste
• 1 large bunch of arugula, stems and leaves, thoroughly washed and dried and refrigerated before serving.
• 3 tablespoon freshly squeezed lemon juice
• 16 fresh, chilled, clean red lettuce leaves (2 for each service platter)

Method

Heat charcoal or gas grill or ridged griddle until very hot. Using a towel dipped in oil, rub oil onto the grids. Lightly brush shrimp, sea scallops and Alaskan king crab legs, bell pepper and tangerine and clementine slices with olive oil. Grill seafood for about 1 minute on each side. Use tongs to remove shrimp, scallops and crab legs to a platter. Then grill fennel and pepper just until grill marks appear and vegetables begin to wilt. Transfer to platter. Finally grill tangerine and clementine slices for about 10 seconds per side. When vegetables are cool enough to handle, slice fennel into thin strips and cut bell pepper into julienne strips. In a large bowl mix together seafood, fennel, bell pepper, chopped artichoke hearts, and herbs. Moisten mixture with a drizzle of olive oil and just a bit of balsamic vinegar. Season with salt and pepper and set aside. Make sure arugula is clean and dry and cut into thin slices. Then stack arugula slices and cut into thin matchsticks. Add to the seafood and vegetable mixture. Line serving platters with 2 pieces large red leaf lettuce leaves and arrange citrus slices to garnish lettuce leaves. Drizzle with olive oil and lemon juice. Sprinkle with chopped fennel tops. Gently toss shrimp and vegetable mixture and spoon on top of citrus slices.

Notes: Be careful not to grill citrus too long or they loose their shape.

Number of servings: 6-8

Submitted By: guest12552150
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