Italian Seafood Salad
Italians often serve this salad on Christmas Eve, but why not enjoy it throughout the year? It’s a tasty summer-entertaining dish.
Ingrediënten
4 main-dish servings
- ½ pound sea scallops
- 1 pound cleaned squid
- 2 to 3 lemons
- 1 pound large shrimp shelled and deveined
- ¼ cup olive oil
- 1 small garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 2 large stalks celery cut into ½-inch pieces
- ¼ cup fresh parsley leaves
- ¼ cup gaeta or niçoise olives optional
Instructies
- Pull tough crescent-shaped muscle from side of each scallop; discard.
- Rinse squid; slice bodies crosswise into ¾-inch-thick rings.
- Cut tentacles into several pieces if large.
- Cut 1 lemon into slices; from remaining lemons, squeeze ⅓ cup juice.
- In 5-quart saucepot, combine 2½ inches water and lemon slices; heat to boiling over high heat.
- Add shrimp.
- Reduce heat to medium; cook until shrimp are opaque throughout, 1 to 2 minutes.
- With slotted spoon, transfer shrimp to colander to drain; transfer to large bowl.
- To saucepot, add scallops; cook just until opaque, 2 to 3 minutes.
- With slotted spoon, transfer to colander to drain, then add to bowl.
- To saucepot, add squid; cook until opaque, 30 seconds to 1 minute.
- Drain in colander, then add to bowl.
- In small bowl, whisk lemon juice, oil, garlic, salt, and pepper until blended.
- Add dressing, celery, parsley, and olives, if using, to seafood in bowl; toss to mix.
- Cover and refrigerate salad at least 3 hours to blend flavors or up to 8 hours.
Nutritional Information
Calories: 380 kcal
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