CAPUTO’S SCALLOP AND LEEK SALAD

You may substitute squid, shrimp or octopus if you like.

2 lb. scallops
2 T extra virgin olive oil
1/2 onion, diced
1 small bunch fresh tarragon
juice from 1 lemon
salt and freshly ground black pepper
3 leek, trimmed, washed and finely julienned
salt
1/3 cup red wine vinegar
salt and freshly ground black pepper to taste



PREPARATION

If using shrimp or scallops, heat olive oil in a large skillet, place seafood in
hot oil and sear for several minutes until done, turning once. Remove from heat
and set aside. If using octopus, place the octopus in a pot of cold water. Bring to a boil,
and cook for 60 minutes. Drain the octopus and transfer to a large saucepan
with the olive oil. Add the onion, tarragon, and lemon juice and saute over
medium heat for 20 minutes, adding liquid if neccessary. Add the white wine,
cover and simmer for about 30 minutes. Remove from heat and let come to
room temperature. Meanwhile, place the leeks in a strainer, sprinkle with salt, let sit for 1
hour, then transfer to bowl. Add 4 tablespoons of the vinegar and let marinate
for 1 hour, stirring often.To serve, divide the marinated leeks on 6 salad plates. Distribute the seafood evenly among the plates, over the leek salad. Salt and pepper to taste and serve.

Tony Caputo’s Market & Deli 308 West 300 South Salt Lake City 531-TONY
www.caputosdeli.com