Italian Shrimp, Scallop, and Calamari Salad |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this in the new issue of, my favorite magazine, Coastal Living. I have not tried it but this is a recipe that is right up my alley. Can't wait to make this. 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 |
Directions:
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.
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