Insalata di Riso e Frutti di Mare
Photo by Regina Orlando.
For the Rice-Shellfish Salad:
2 cups Italian Arborio rice
1/4 cup extra virgin olive oil
1 tbsp. white wine vinegar
1 lb. medium-size shrimp, peeled
1/2 lb. medium-size scallops
2 medium ripe tomatoes, diced
handful of basil leaves, shredded
For the dressing:
1/3 cup extra virgin olive oil (more if needed)
3 to 4 tbsp. lemon juice
Salt and freshly ground pepper to taste
1 garlic clove, minced
2 tbsp. finely minced shallots
1 tbsp. finely minced parsley
Bring a large saucepan of salted water to a boil. Add the rice and cook, uncovered, over gentle heat until tender but still firm to the bite, about 15 minutes. Drain the rice, place in a large bowl and stir in the oil. Set aside to cool completely.
Bring a medium saucepan of salted water to a boil. Add the vinegar and the shrimp and cook until shrimp turn pink, about 1 minute. Transfer shrimp to a bowl and when cool cut them into 1-inch pieces.
Bring the water back to a boil, add the scallops and cook about 2 minutes depending on size. Transfer scallops to a bowl and when cool, cut them into 1-inch pieces.
Add prawns, scallops, tomatoes and basil to the rice and stir to combine. The dish can be prepared up to this point several hours ahead. Cover and keep in refrigerator.
In a small bowl combine all the ingredients for the dressing and stir to blend well. Pour over the rice and mix thoroughly. Taste and adjust the seasoning and serve.