List of Ingredients
- 1 LB. of mussels, cleaned
- 1 LB. of clams, purged
- 14 OZ. of cantaloupe
- 1/4 LB. of cuttlefish, cleaned
- 1/2 OZ. of fresh ginger
- 12 of large shrimp
- 6 of scallops
- Medium vine tomatoes
- Lemon
- Parsley
- Extravirgin olive oil
- Salt
Method
Separate the white meat of the scallop from the coral; discard the coral portion. Place the scallops, peeled shrimp, and chopped cuttlefish in boiling water and cook for 1 minute after the water returns to a boil. Place the mussels and clams in a saucepan with a drizzle of oil and cook them over high heat for 3 minutes until they open. Turn off the heat and remove the shells.
Score the bottom of the tomatoes with a small X-shaped cut. Cook them for a few seconds in boiling water, then drain and peel them. Cut them in half, remove the seeds, then chop them into cubes. Place them in a bowl with the shrimp, scallops, mussels, clams, and cuttlefish; add a drizzle of oil, a pinch of salt, the juice of half lemon, and a handful of chopped parsley.
Thinly slice the cantaloupe and top with the grated ginger. Distribute the cantaloupe into plates then top with the seafood and tomatoes. Top with a drizzle of oil and more fresh chopped parsley.