Italian Shrimp, Scallop, and Calamari Salad

Italian Shrimp, Scallop, and Calamari Salad
Photo by Jean Allsopp

Ingredients

  • ¾ pound peeled and deveined shrimp
  • ¾ pound calamari, cut into rings and tentacles halved
  • ¼ cup red wine vinegar
  • ½ cup fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • + 14 more ingredients
    • 1 cup chopped fresh flat-leaf parsley
    • ½ teaspoon salt
    • 1 onion, halved and thinly sliced
    • 2 cups very thinly sliced fennel (about 1 bulb)
    • 1 cup grape tomatoes, halved
    • 2 cups very thinly sliced fennel (about 1 bulb)
    • ¾ pound bay scallops
    • ½ teaspoon salt
    • ¼ cup red wine vinegar
    • ½ cup fresh lemon juice
    • 1 cup grape tomatoes, halved
    • ½ cup coarsely chopped pitted kalamata olives or other black olive
    • ¾ pound calamari, cut into rings and tentacles halved
    • ½ cup coarsely chopped pitted Sicilian olives or other green olive

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 shr...

View full recipe at My Recipes

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