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Chargrilled squid with mussels, clams and scallops served on a warm salad of pan-fried chicory and spinach

11 September 2006

Ingredients

1 cleaned medium-sized squid
2 large halved scallops
Lemon juice
10 warm mussels cooked à la marinière
5 warm clams cooked à la marinière
½ red pepper roasted skinned and seeded
½ yellow pepper roasted skinned and seeded
Chicory leaves
Radicchio leaves
12 pousses épinard
Oil
Basil oil salt and pepper

Method

Cut the peppers and squid into large triangles. Brush with oil before chargrilling them. Season and keep hot. Remove the mussels from their shells. Leave clams in half shells.

Heat a little oil in a pan and fry the leaves for 20 seconds maximum so they are slightly wilted.

Arrange the squid mussels clams and leaves on a plate. Seasonand dress with basil oil.

Sear the scallops 30 seconds per side. Season with salt pepper and lemon juice. Put them on top of the salad and serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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