Salpicon De Marisco – Seafood Salad

Clean the peppers, remove the peel from the cucumber, cut in half lengthwise and remove the seeds. Remove the peel from the onion, cut into very small cubes with the other vegetables and place in a suitable bowl. Blanch (scald) tomatoes, skin, seed, cut flesh into small cubes and add to the other vegetables form. Roast scallops in 1 tbsp olive oil for 2 min on each side. Cool and cut off. Add to the vegetables together with the deep sea prawns and the drained mussels.

Stir a marinade from sherry vinegar, remaining olive oil, salt and pepper, remove the garlic from the peel, squeeze it and add it. Pour the sauce over the lettuce, mix and leave in the refrigerator for an hour.

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