200 mldry white wine1 kgmussels, scrubbed and beards removed12medium uncooked prawns, peeled2calamari, cleaned, tubes cut into rings and tentacles reserved12scallops, roe off4inner celery stalks, thinly sliced, plus leaves reserved, to serve½white onion, thinly slicedTo serve:coarsely chopped flat-leaf parsley and dillTo serve:lemon wedgesPreserved lemon dressing75 gm(¼ cup) mayonnaiseJuiceof 1 lemon¼preserved lemon, rinsed, flesh discarded, rind finely diced
Bring wine to the boil in a large saucepan, add mussels, cover and cook until opened (3-5 minutes). Remove with tongs and set aside, then, when cool enough to handle, remove mussels from shells and transfer to a bowl (discard cooking liquid).
Heat a char-grill pan over high heat, add prawns and turn occasionally until cooked (3-5 minutes). Place in bowl with mussels. Add calamari to pan in batches and turn occasionally until just cooked (2-3 minutes), then transfer to bowl with mussels and prawns, season to taste and set aside. Add scallops to pan and grill, turning once, until medium-rare (30-40 seconds each side), then add to other seafood and mix to combine.
For preserved lemon dressing, whisk mayonnaise, lemon juice and preserved lemon in a bowl to combine and season to taste.
Drizzle preserved lemon dressing over seafood, add celery, onion and herbs, toss to combine and serve with extra lemon wedges.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.