Monaco seafood salad is a luxurious treat. In Monaco they call this salade de fruit de mer. Monaco being right on the Mediterranean coast is home to some of the best beaches in the world. It is no wonder that seafood is a staple ingredient.
This salad was made as a main course, loaded with all types of succulent seafood. You can add what you like as this recipe is very flexible. Be sure to use only the freshest baby greens. I made it very decadent with crab, lobster and a seafood blend of scallops, shrimp, calamari and mussels. Add in what you love and enjoy it with a nice glass of bubbly, did you know champagne is the national drink of Monaco? Enjoy the salad with a French baguette and pretend you are on a super yacht in the port of Monaco.
Monaco is famous for many things but especially the Monaco Grand Prix Formula 1 race. It is a site to see all those super yachts in the harbor there for that race. Have you ever been to Monaco? Let me know what you ate when you were there and if you make this decadent Monaco seafood salad, please let me know how much you loved it in the comments below.
If you would like to learn more about the tiny country of Monaco, be sure to check out “Our Journey to Monaco” plus get some more great authentic recipes.
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Monaco Seafood Salad (Salade de Fruit de Mer)
A decadent main course salad that you will make again and again !
- 2 lb seafood blend mussels, scallops, calamari, shrimp
- 2 lobster tails split for cooking
- 2 king crab legs or other crab in season
- 1/2 lab fresh baby greens
- 10 kalamata olives
- 1/4 cup butter
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinaigrette
- lemon for garnish
Turn on the oven to 325 degrees Put the king crab legs on a cookie sheet and warm for about 20 minutes. While the crab is cooking, put on a pot of water to boil for the lobster tails, add seafood seasoning if you like although it is not necessary. Once the water is boiled add in the lobster tails and cook until the shell is pink and curled. Remove and set aside
In a skillet warm up the olive oil and butter and place the seafood blend in the skillet. Cook until the mussels are open and seafood is tender and shrimp are pink. (reserve the liquid)
On a plate put the greens down first and then arrange the seafood.
Add in some olives.
In a bowl mix together the liquid from the skillet that cooked the seafood blend along with the balsamic vinaigrette.
Pour over the salad and serve with lemon quarters and some French bread for a decadent treat.