LemonySeafood2 AndrewMeade
Photo by Andrew Meade

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4 servings

  • 1 small fresh octopus, ink sack removed
  • 2 tablespoons Old Bay Seasoning
  • 1 teaspoon salt
  • 8 16/20-size shrimp, shell intact
  • 4 U10-size diver scallops, cleaned
  • 4 calamari bodies, cleaned
  • Olive oil
  • Salt and pepper
  • Broken Green Goddess Dressing
  • ¼ cup fresh parsley leaves
  • ¼ cup fresh tarragon leaves
  • ¼ cup fresh dill sprigs
  • ¼ cup fresh mint leaves
  • ¼ cup plus 3 tablespoons olive oil, divided
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • For Carrot Purée:
  • 2 carrots, peeled and chopped
  • Juice of 1 lemon
  • ¼ teaspoon ground cumin
  • 1 tablespoon honey
  • Kosher salt


  1. For the octopus, place a large saucepot filled ¾ with water on the stove over high heat and bring to a boil. Keep a large pan or bowl of ice water nearby.
  2. Using tongs, plunge the octopus into the boiling water then immediately into the ice water, repeating 3 times. Place the octopus back into the boiling water, reduce to a simmer, cover, and cook until tender, about 1 hour, depending on the size of the octopus. Once tender, remove from the water and allow the octopus to come  to room temperature, and then chill. Cut the tentacles into ¼-inch slices and discard the body.
  3. For the shrimp, place a medium-size saucepan filled ¾ with water over high heat. Add the Old Bay and salt. Bring to a boil. Add the shrimp and cook for 1 minute, then remove. Place on a plate or baking sheet and cool to room temperature. Peel and devein the shrimp.  Place the shrimp in a cooler.
  4. Brush the scallops and calamari bodies with a little olive oil, season with salt and pepper, and grill until desired doneness.

Broken Green Goddess Dressing

Place the herbs in a blender and add 3 tablespoons olive oil. Purée until smooth. Place the purée into a small bowl and stir in the lemon juice and the remaining ¼ cup olive oil. Season with salt and pepper and set aside.

Carrot Purée

  1. Put carrots in pot with enough water to cover and  cook until soft. Strain and place in a blender. Add lemon juice, cumin, and honey. Season with salt, and purée until smooth.
  2. To serve, spoon a little carrot purée onto each plate, place the seafood over and around the purée, and spoon some green goddess over and around the seafood. Garnish with carrot shavings if desired.
  • from Michelle Bernstein

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