3/4 C large shrimp, peeled and deveined
3/4 C medium scallops
1 C calamari, tentacles and tube rings, cut into half-inch pieces
2 Tbsp olive oil
2 lemons, juice and zest
1 tsp ground fennel seeds
4 tsp kosher salt, divided
1 tsp black pepper, freshly cracked
1 C flour, divided
1⁄2 C cornstarch
1 3/4 C seltzer water
1⁄2 C mayonnaise
Oil, for frying
1⁄2 C asparagus spears, trimmed to 2-inch pieces
1⁄2 C artichoke hearts, cooked and drained
1⁄2 C portobello mushrooms, washed and sliced into 2-inch-long, quarter-inch-wide pieces
1⁄4 C flat-leaf parsley, chopped, to garnish
Pinch smoked paprika, to garnish
Prepping time: 20 minutes / Cooking time: 40 minutes / Sous vide cooking time: 40 minutes
To serve, arrange fried items on a serving plate and garnish with parsley. Sprinkle lemon aioli with paprika and serve on the side.
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