Italian Shrimp, Scallop, and Calamari Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound peeled and deveined shrimp |
3/4 pound bay scallops |
3/4 pound calamari, cut into rings and tentacles halved |
2 cups very thinly sliced fennel (about 1 bulb) |
1 onion, halved and thinly sliced |
1 cup grape tomatoes, halved |
1 cup chopped fresh flat-leaf parsley |
1/2 cup coarsely chopped pitted sicilian olives or other green olive |
1/2 cup coarsely chopped pitted kalamata olives or other black olive |
1/2 cup fresh lemon juice |
1/4 cup red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. 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 shrimp. Add calamari to boiling water; cook 30 seconds. Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.
2. Combine cool seafood, fennel, and next 5 ingredients in a large bowl.
3. Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk. Pour over seafood-vegetable mixture. Toss well to coat. Let stand at room temperature at least 15 minutes before serving.
4. Wine note: Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.
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