Italian Shrimp, Scallop, And Calamari Salad Recipe

Name: Italian Shrimp, Scallop, And Calamari Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb shrimp, peeled and deveined; 3/4 lb bay scallop; 3/4 lb calamari, cut into rings and tentacles halved; 2 cups fennel, very thinly sliced; 1 onion, halved and thinly sliced; 1 cup grape tomatoes, halved; 1 cup flat leaf parsley, chopped; 1/2 cup Sicilian olives, pitted and coarsely chopped; 1/2 cup kalamata olive, pitted and coarsely chopped; 1/2 cup fresh lemon juice; 1/4 cup red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper

Servings: persons

3/4 lb shrimp, peeled and deveined
3/4 lb bay scallop
3/4 lb calamari, cut into rings and tentacles halved
2 cups fennel, very thinly sliced
1 onion, halved and thinly sliced
1 cup grape tomatoes, halved
1 cup flat leaf parsley, chopped
1/2 cup Sicilian olives, pitted and coarsely chopped
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

1
Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
2
Transfer shrimp to a large colander with a slotted spoon.
3
Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
4
Transfer scallops to colander with shrimp.
5
Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
6
Run cold water over seafood until no longer warm; drain well.
7
Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
8
Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
9
Pour over seafood and vegetable mixture. Toss well.
10
Let stand at room temperature for at least 15 minutes before serving.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb shrimp, peeled and deveined, 3/4 lb bay scallop, 3/4 lb calamari, cut into rings and tentacles halved, 2 cups fennel, very thinly sliced, and more.

Yes, Italian Shrimp, Scallop, And Calamari Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Shrimp, Scallop, And Calamari Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions