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Octopus and Scallop Salad W/spicy Mustard Vin

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Fish/seafoo Salads


  • 2 oz Octopus, cooked and sliced
  • 3 Pieces large scallops,cooked and sliced in half round
  • 1 c Mixed salad greens, seasonal
  • 2 tb *Mustard vinaigrette
  • 4 Sprigs fresh chives
  • Cayenne pepper
Mustard Vinaigrette
  • 1/2 c Salad oil
  • 1/4 c Cider vinegar
  • 1 Egg yolk
  • 2 tb Mustard
  • 1 oz Hot water
  • 1/2 oz Lemon juice
  • Tabasco sauce
  • Salt, to taste


*Mustard Vinaigrette: Whip all ingredients together, except salad oil. Slowly add salad oil until dressing is of a creamy texture, adjust seasoning.
Arrange salad leaves, sliced octopus and scallops on platter.
Dress seafood lightly with mustard dressing. Sprinkle cayenne pepper over salad and garnish with fresh chives. Yield: 2 Typed in MMFormat by Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <> on Jan 27, 1998