Mixed seafood salad

Delight your taste buds with a flavorful mixed seafood salad bursting with freshness and textures, creating a harmonious symphony of oceanic flavors.

Ingredients:

• 2 cups dry white wine
• 1 tablespoon whole black peppercorns 
• 8 sprigs fresh thyme 
• 4 bay leaves 
• 4 sprigs fresh dill 
• 2 serrano chiles, halved, seeded and deveined 
• 2 lemons, quartered
• 1 bulb fresh fennel, cut into 1/8-inch slices
• 450g medium-large shrimp, peeled and deveined
• 450g cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note)
• 450g large sea scallops, halved
• 2 Meyer lemons, juice and zest of
• 1/4 cup extra-virgin olive oil 
• 2 tablespoons chopped fresh oregano
• 1 teaspoon fresh ground black pepper 
• 1 cup cherry tomatoes, halved 
• 1/2 cup Kalamata olives, pitted, chopped 
• 1/2 cup sliced pepperoncini peppers 
• 2 orange bell peppers, cheeks only, cut into 1/4-inch dice 
• 4 cups baby arugula 
• 1 cup crumbled feta 
• 2 tablespoons capers, drained 

Instructions:

1. To make the court bouillon: Mix together the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons, and fennel in a medium saucepan. Bring this mixture to a boil over medium-high heat. Then, pour in 8 cups of room temperature water and add the shrimp. Place the squid and scallops in a fine-mesh strainer and carefully lower them into the court bouillon. Simmer the seafood gently until it is cooked through and tender, which should take about 15 minutes. Transfer the seafood to a plate, strain the court bouillon into a bowl, and return the seafood to the liquid. Add some ice cubes to cool it down. Refrigerate for 30 minutes.For the seafood salad: In a large mixing bowl, mix together the lemon zest, lemon juice, olive oil, oregano, and black pepper. Whisk the ingredients thoroughly. Using a slotted spoon, take out the chilled seafood from the court bouillon and place it in the bowl. Add cherry tomatoes, olives, pepperoncinis, and bell peppers. Stir well to combine.Place a layer of arugula on a large serving platter. Spoon the seafood salad on top and sprinkle with feta and capers for garnish. Serve immediately.

Summary:

• Calories: 2817 kcal
• Fat: 109 g
• Protein: 254 g
• Carbs: 144 g
• Potassium: 6641 mg
• Magnesium: 704 mg