9 tablespoons of white wine vinegar
8 tablespoons of olive oil
3 tablespoons of chopped green onion
2 tablespoons of lemon juice
500g of medium-sized prawns without shells
500g of lentils
200g of mixed seafood
200g of scallops
200g of clams
4 cloves of garlic, minced
1 sprig of parsley
Salt and black pepper to taste
9 tablespoons of white wine vinegar
8 tablespoons of olive oil
3 tablespoons of chopped green onion
2 tablespoons of lemon juice
500g of medium-sized prawns without shells
500g of lentils
200g of mixed seafood
200g of scallops
200g of clams
4 cloves of garlic, minced
1 sprig of parsley
Salt and black pepper to taste
Wash the lentils and cook with the parsley for 20 minutes or until tender but still firm
Drain and let cool
Set aside the parsley, place it in a plastic container, remove air and refrigerate or freeze
Cook the prawns in a steamer basket for 6 minutes, turning halfway through
If you don't have a seafood cooker, use a colander over boiling water. Reserve
Place scallops in a non-stick skillet with a little oil and cook over low heat for 2 minutes per side. Reserve
Refry half of the garlic with a tablespoon of olive oil
Add the clams and cover
Reduce heat and cook for 5 minutes until shells open. Reserve
Refry remaining garlic in a tablespoon of olive oil
Add mixed seafood and cook for 10 minutes. Reserve
Arrange prawns, scallops, and lentils in a plastic container, remove air, seal and refrigerate or freeze
Remove shells from clams and mussels and arrange with cooking juices in another container
Remove air, seal, and refrigerate or freeze (this division is indicated because seafood can thaw at different times)
To serve, remove lentils and seafood from the refrigerator 8 hours in advance, place in a cooler
Two hours before serving, reheat lentils by boiling and season with vinegar, salt, and pepper
Season seafood with lemon juice, six tablespoons of olive oil, and black pepper
Mix lentils with chopped green onion and refrigerate for half an hour before serving
