Seafood Salad

Ingredients

• 1 small avocado pitted peeled halved
• 8 ounces baby carrots halved lengthwise
• 1 tablespoon capers 
• 3 stalks celery thinly sliced quartered (1 , 2 )
• 2 cups croutons 
• 3 small cloves garlic smashed chopped (2 , 1 )
• 1  juice of lemon 
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon mayonnaise light
• 2  romaine lettuce hearts 
• 0.5 pound sea scallops halved
• 0.8 pound shrimp deveined peeled

Equipment

• bowl
• sauce pan
• ladle
• blender
• slotted spoon
• colander

Directions

1. Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes.
2. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes.
3. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
4. Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl.
5. Add the carrots, shrimp and scallops.
6. Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
7. Photograph by Antonis Achilleos