9 tablespoons white wine vinegar
8 tablespoons olive oil
3 tablespoons chopped green onion
2 tablespoons lemon juice
500g medium shrimp without shells
500g lentils
200g mixed seafood
200g scallops
200g clams
4 cloves of garlic minced
1 sprig of parsley
Salt and black pepper to taste
9 tablespoons white wine vinegar
8 tablespoons olive oil
3 tablespoons chopped green onion
2 tablespoons lemon juice
500g medium shrimp without shells
500g lentils
200g mixed seafood
200g scallops
200g clams
4 cloves of garlic minced
1 sprig of parsley
Salt and black pepper to taste
1
Rinse the lentils and cook them with the sprig of parsley for 20 minutes or until they are tender but still firm
Let them cool
2
Cook the shrimp in a steamer basket for 6 minutes, turning them halfway through. Reserve
3
Sear the scallops in a non-stick skillet over low heat for 2 minutes per side. Reserve
4
Refine half of the garlic with 1 tablespoon olive oil
Add the clams and cover
Reduce the heat and cook for 5 minutes until the shells open. Reserve
5
Refine the remaining garlic in 1 tablespoon olive oil
Add the mixed seafood and cook for 10 minutes. Reserve
6
Arrange the cooked shrimp, scallops, and clams with their respective cooking liquids in a plastic container, remove the air, seal, and refrigerate
7
Remove the shells from the clams and mixed seafood and arrange them in another container along with their cooking liquid
Remove the air, seal, and refrigerate (this division is indicated because seafruits thaw at different times)
8
To serve, remove the lentils and seafood from the refrigerator 8 hours in advance and place it in a cooler
Two hours before serving, reheat the lentils in boiling water and season with vinegar, salt, and pepper
Season the seafood with lemon juice, 6 tablespoons olive oil, and pepper
Mix the lentils with chopped green onion and let it sit in the refrigerator for half an hour before serving.
