Ingredients
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
Directions
Seafood- 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.
- 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.
- 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.
- Brush the scallops and calamari bodies with a little olive oil, season with salt and pepper, and grill until desired doneness.
- 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.
- 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.
