Seafood & spinach salad recipe

Ingredients

• 1 lb 2 oz/500 g live mussels, soaked and cleaned
• 3½ oz/100 g shrimp, peeled and deveined
• 12 oz/350 g scallops
• 1 lb 2 oz/500 g baby spinach leaves
• 3 scallions, trimmed and sliced

• 4 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 1 garlic clove, chopped
• 1 tbsp grated fresh gingerroot
• 1 small red chile, seeded and diced
• 1 tbsp chopped fresh cilantro
• salt and pepper

1. Put the mussels into a large pan with a little water, bring to a boil, and cook over high heat for 4 minutes. Drain and reserve the liquid. Discard any mussels that remain closed. Return the reserved liquid to the pan and bring to a boil. Add the shrimp and scallops and cook for 3 minutes. Drain. Remove the mussels from their shells. Rinse the mussels, shrimp, and scallops in cold water, drain, and put them in a large bowl. Cool, cover with plastic wrap, and chill for 45 minutes. Meanwhile, rinse the baby spinach leaves and transfer them to a pan with 4 tablespoons of water. Cook over high heat for 1 minute, transfer to a strainer, refresh under cold running water, and drain.
2. To make the dressing, put all the ingredients into a small bowl and mix. Arrange the spinach on serving dishes, then scatter over half of the scallions. Top with the mussels, shrimp and scallops, then scatter over the remaining scallions. Drizzle over the dressing and serve.