Citrus-marinated Seafood

Total Time: 1 hr 27 mins Preparation Time: 1 hr 20 mins Cook Time: 7 mins

Ingredients

• 3/4 cup fresh lemon juice
• 1 1/4 cups olive oil
• 2 garlic cloves, minced
• 1 tablespoon dijon mustard
• red pepper flakes (a pinch or to taste)
• salt
• fresh ground black pepper
• 2 cups water
• 2 cups dry wine (sauvignon blanc or pinot gris)
• 1 bay leaf
• 1 1/2 lbs medium shrimp, peeled and deveined (about 30 per pound)
• 1 1/2 lbs bay scallops
• 1 red bell pepper, thinly sliced and cut into 2-inch lengths
• 1 yellow bell pepper, thinly sliced and cut into 2-inch lengths
• 1 red onion, halved and thinly sliced
• 1/2 cup kalamata olive, pitted and coarsely chopped
• 1 lemon, halved and thinly sliced (meyer lemon, if possible)
• 1/4 cup finely chopped fresh parsley
• red leaf lettuce, for serving

Recipe

• 1 the marinade: add marinade ingredients to a nonaluminum bowl; whisk just until combined; taste and adjust seasonings.
• 2 in a large saucepan, combine the water, wine, and bay leaf over med-high heat; bring to a boil.
• 3 add in shrimp; cover, and cook, stirring occasionally, for 3-4 minutes, or until the shrimp are pink on the outside and just cooked in the center.
• 4 using a slotted spoon, remove to a deep bowl or large rectangular plastic container.
• 5 return the cooking liquid to a boil, add the scallops, and cook for 2-3 minutes, or until the center of each scallop is opaque.
• 6 remove with the slotted spoon and add to the shrimp.
• 7 add the red and yellow bell pepper, onions, olives, lemon, and parsley to the seafood; pour in the marinade and stir well to combine the ingredients and coat the seafood.
• 8 refrigerate for at least 24 hours.