Seafood Dreams

Seafood Dreams

Made  times
Paul 1

"Keeps your seafood pallet very happy!"
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15 h 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. --Prepare seafood--(Day before)
  2. Cut squid tubes into rings. Cut large tentacles in half the long way, leave small ones whole. Clean/devein shrimp. Halve scallops (depending on size). Remove crawfish tails from heads, clean/devein the tail meat.
  3. Add seafood & buttermilk in a zip-lock & sit in refrigerator overnight or at least 12 hours.
  4. --Start Vinaigrette-- (Day before)
  5. 2 TBSPs olive oil, 1 TBSP garlic, sauté.
  6. Add crawfish heads, shrimp tails/shells, 1/2 cup of white wine. Cook for several minutes until reduced. Squeeze juice from crawfish heads into liquid (great flavor) & throw away the heads. Strain & place in the refrigerator.
  7. --Cook seafood--(2-Hours before)
  8. Rinse seafood of buttermilk & pat completely dry. Separate into different types-squid, shrimp, etc…
  9. Add 2-TBSPs of oil & garlic, sauté over med heat (careful not to brown).
  10. Increase heat to med-high & add scallops. Sauté just until opaque (careful not to overcook)-Place in bowl.
  11. Add 2-TBSPs of oil & shrimp sauté until they curl & turn pink-Place in bowl w/ scallops.
  12. Add 2-TBSPs of oil & squid sauté-Place in bowl.
  13. Add 2-TBSPs of oil & crawfish sauté-Place in bowl.
  14. Place the cooked seafood in the refrigerator to chill completely (at least 2 hours)
  15. --Serve--
  16. Finish vinaigrette; add ¼ cup olive oil, 1 lemon's juice, salt & pepper to taste - wisk together. In a serving bowl, mix cooked seafood, diced tomatoes, diced avocado, vinaigrette, pepperoncini, olives, Old Bay, parsley & vinaigrette. Mix to combine & serve.


One of my favorites to make