Grilled Seafood Salad with Roasted Wild Mushrooms and Cannellini Beans
August marks the height of Summer, which we all know can be devastatingly hot. No worries, Andrew Gutierrez, Executive Sous Chef for Las Ramblas, has taken to the drawing board and created a fun summer dish, a Grilled Seafood Salad with Roasted Wild Mushrooms and Cannellinni Beans. Drew’s Dish would be nicely paired with a Spanish/Mediterranean white wine such as an Albariño; we’d recommend a 2008 Martin Codax. Get the recipe now, impress the significant with your culinary skills – this is a relatively easy dish and is absolutely amazing!
We hope to see you unwind this summer at the Cork Bar, especially during “Sangria Alegre”, our happy hour inspired with Spanish cocktails and spirits. Or stop by for a quick sangria as your shopping the Riverwalk.
Have a great summer! If you make Drew’s Dish make sure to give him feedback on our Facebook page, we’re always curious on our foodies thoughts!
Here’s the recipe!
Prepares: 2 Salads
Ingredients:
1 ea, Tomato, Red beef steak, thinly sliced
1 ea, Tomato, Yellow beef steak, thinly sliced
2 oz, Spring Mix
1 oz, Croutons
2 oz, Lemon Thyme Vinaigrette
2 oz, Button Mushrooms, Roasted
2 oz, Shitake Mushrooms, Roasted
2 oz, Oyster Mushrooms, Roasted
2 ea, Piquillio Peppers, Sliced
2 oz, Cannellini Beans, Cooked
1 oz, Corn Kenels
To Taste, Pimenton
4 oz, Calamari, Bodies and Tentacles
2 ea, Diver Scallops
2 ea, White Anchovies, Boqueron’s
1 ea, Hard Boiled Egg, Sliced
To Taste, Salt and Pepper
Garnish, Pilment Espelete
Method:
- Prepare tomato rings using ring molds
- Toss spring mix with croutons and hardboiled egg and vinaigrette.
- Place salad into tomato mold
- Toss mushrooms corn and white beans together season with salt and pepper and vinaigrette
- Season calamari with salt and pepper and pimenton, sear in hot saute pan
- Season scallop with salt and pepper and pimenton, sear in hot saute pan and cook to medium rare
- Slice calamari and scallop and place into plate
- Garnish plate with mushroom salad
