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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 8 |
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Great for a summer day. I used to eat this every day for lunch for WEEKS I loved it so much. Great with fresh Italian homemade faccacio bread Ingredients:
2 lbs calamari |
1 lb small to medium shrimp, shelled |
1 lb. crab (optional) |
1 lb small sea scallops |
3/4 cup olive oil or to taste |
1 cup chopped parsley, preferably flat leaf (spin dry) |
1 cup fresh green onions with some of the green part |
1/2 tabls. fresh rosemary finely chopped |
1 cup kalamata olives, pitted and chopped |
1 cup cherry tomatoes, quartered |
lemons |
cayenne pepper to taste (optional) |
coarse salt to taste |
Directions:
1. Clean calamari. Slice in 1/4 inch strips. Halve tentacles or leave whole as you wish.
2. Wash scallops.
3. Clean crab.
4. Clean and rinse shrimps.
5. Heat pot of boiling salted water.
6. Cook shrimp in boiling water about two minutes, or until pink. Transfer to ice water bowl.
7. Cook scallops and simmer about 2 minutes or till cooked. Transfer to ice bath with shrimps.
8. Add calamari to boiling water. Cook about 1 minute. Transfer to ice water immediately.
9. Drain seafood well. Transfer to bowl. Add crab.
10. Chill covered until well chilled about 3 hours.
11. Dressing: Combine oil and lemon juice. Shake well.
12. Add parsley, green onions, rosemary, olives and tomatoes.
13. Toss well. Adjust for taste.
14. Serve with bread and cold dry wine on a nice warm day.
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