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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Back when I was in the navy, we pulled into the Palau on the northern end of Sardinia off the western coast of Italy. This is the closest recipe I have found to the wonderful seafood salad served to me there. Light and refreshing, great with a nice dry white wine. Ingredients:
2 tablespoons olive oil, plus 2 ounces |
1/4 pound sea scallops |
2 u-12 shrimp, shelled and cleaned |
1/4 pound calamari, cleaned and sliced into rings (try getting some of the tentacles... what great flavor and mouth texture there) |
1 cup mixed salad greens |
1/2 red bell pepper, julliened |
1/2 yellow bell pepper,julliened |
1/2 green bell pepper, julliened |
1/2 bermuda onion, sliced into thin rings |
1 vine ripened tomato, sliced into wedges |
cucumber slices for garnish |
1-ounce sherry vinegar |
salt and pepper to taste |
fresh basil for garnish |
Directions:
1. Add 2 tablespoons olive oil to saute pan.
2. When oil is heated, add scallops and shrimp.
3. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
4. In a mixing bowl, add greens, peppers, onion, tomato and cucumber.
5. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top.
6. Add basil for garnish.
7. Adapted from memory.... and the Gutsy Gormet.
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