Italian Shrimp, Scallop, and Calamari Salad

Name: Italian Shrimp, Scallop, and Calamari Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 340 grams bay scallops; 1 teaspoons freshly ground black pepper; 340 grams calamari, cut into rings and tentacles halved; 473 milliliters very thinly sliced fennel (about 1 bulb); 237 milliliters chopped fresh flat-leaf parsley; 237 milliliters grape tomatoes, halved; 118 milliliters coarsely chopped pitted kalamata olives or other black olive; 118 milliliters fresh lemon juice; 118 milliliters coarsely chopped pitted Sicilian olives or other green olive; 1 onion, halved and thinly sliced; 59 milliliters red wine vinegar; 1 teaspoons salt; 340 grams peeled and deveined shrimp

The recipe Italian Shrimp, Scallop, and Calamari Salad could satisfy your Mediterranean craving in around 45 minutes. This gluten free, dairy free, and primal recipe serves 10. This main course has 127 calories, 17g of protein, and 3g of fat per serving. Head to the store and pick up bay scallops, sicilian olives, wine vinegar, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add shrimp; cook 2 minutes or until no longer translucent.

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Shrimp

Transfer shrimp to a large colander with a large slotted spoon.

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Shrimp

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Slotted Spoon

Colander

Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.

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Scallops

Water

Transfer scallops to colander with shrimp.

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Scallops

Shrimp

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Colander

Add calamari to boiling water; cook 30 seconds.

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Squid

Water

Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.

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Squid

Seafood

Water

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Colander

Combine cool seafood, fennel, and next 5 ingredients in a large bowl.

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Seafood

Fennel

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Bowl

Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk.

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Lemon Juice

Vinegar

Pepper

Salt

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Whisk

Bowl

Pour over seafood-vegetable mixture. Toss well to coat.

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Vegetable

Seafood

Let stand at room temperature at least 15 minutes before serving.

Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.

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Champagne

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Ingredients

Servings:

340grams

bay scallops 1teaspoons

freshly ground black pepper 340grams

calamari, cut into rings and tentacles halved 473milliliters

very thinly sliced fennel (about 1 bulb)237milliliters

chopped fresh flat-leaf parsley 237milliliters

grape tomatoes, halved 118milliliters

coarsely chopped pitted kalamata olives or other black olive 118milliliters

fresh lemon juice 118milliliters

coarsely chopped pitted Sicilian olives or other green olive 1

onion, halved and thinly sliced 59milliliters

red wine vinegar 1teaspoons

salt 340grams

peeled and deveined shrimp

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.