Seafood Salad

• 2 tbsp olive oil
• Grated zest and juice of 1 lemon
• Juice of 1 lime
• 1 tbsp honey
• 1 fresh hot red chile, seeded and thinly sliced
• 2 tbsp chopped mint
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 8 small scallops
• 8 large shrimp, peeled and deveined, with tail intact
• 14 oz (400g) skinless salmon fillet, cut into strips
• 1 bunch watercress
• 1/2 cucumber, cut in half lengthwise, seeded and thinly sliced

1. To make the dressing, whisk all the ingredients together in a bowl.
2. Heat the oil in a large nonstick frying pan over medium-high heat.
3. Add the scallops and cook, turning once, for about 2 minutes, or until opaque.
4. Transfer to a bowl.
5. Add the shrimp to the pan and cook about 3 minutes, or they turn pink.
6. Transfer to the bowl.
7. Add the salmon and cook, turning gently to avoid breaking up the fish too much, about 3 minutes, or until opaque.
8. Add to the bowl.
9. Cool and refrigerate at least 1 hour, until chilled.
10. Add half of the dressing to the seafood and toss gently.
11. Spread the watercress and cucumber on a large serving platter and drizzle with the remaining dressing.
12. Arrange the seafood on top and serve.

olive oil, lemon, lime, honey, hot red chile, mint, salt, olive oil, scallops, shrimp, salmon fillet, watercress, cucumber

Taken from www.cookstr.com/recipes/seafood-salad (may not work)