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 pound peeled and deveined shrimp; 3/4 pound bay scallops; 3/4 pound calamari, cut into rings and tentacles halved; 2 cups very thinly sliced fennel (about 1 bulb); 1 onion, halved and thinly sliced; 1 cup grape tomatoes, halved; 1 cup chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped pitted Sicilian olives or other green olive; 1/2 cup coarsely chopped pitted kalamata olives or other black olive; 1/2 cup fresh lemon juice; 1/4 cup red wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

3/4 pound peeled and deveined shrimp
3/4 pound bay scallops
3/4 pound calamari, cut into rings and tentacles halved
2 cups very thinly sliced fennel (about 1 bulb)
1 onion, halved and thinly sliced
1 cup grape tomatoes, halved
1 cup chopped fresh flat-leaf parsley
1/2 cup coarsely chopped pitted Sicilian olives or other green olive
1/2 cup coarsely chopped pitted kalamata olives or other black olive
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Bring a large pot of lightly salted water to a boil. Add shrimp; cook 2 minutes or until no longer translucent. Transfer shrimp to a large colander with a large slotted spoon. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent. Transfer scallops to colander with shrimp. Add calamari to boiling water; cook 30 seconds. Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.
2
Combine cool seafood, fennel, and next 5 ingredients in a large bowl.
3
Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk. Pour over seafood-vegetable mixture. Toss well to coat. Let stand at room temperature at least 15 minutes before serving.
4
Wine note: Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.

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 pound peeled and deveined shrimp, 3/4 pound bay scallops, 3/4 pound calamari, cut into rings and tentacles halved, 2 cups very thinly sliced fennel (about 1 bulb), 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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