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.

No additional tips available.

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

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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.

Italian Shrimp, Scallop, And Calamari Salad

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