Seafood Salad might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 305 calories, 23g of protein, and 18g of fat per serving. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up calamari, inner stalks celery, parsley, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.
Instructions
1
Bring a pot of salted water to a boil.
Ingredients you will need
Water
Equipment you will use
Pot
2
Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside.
Ingredients you will need
Water
Red Onion
Seafood
Garlic
Lemon
Equipment you will use
Sieve
Bowl
3
Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes.
Ingredients you will need
Water
Squid
Scallops
Mussels
Pasta Shells
Shrimp
Equipment you will use
Sieve
Bowl
Pot
4
Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.
Ingredients you will need
Water
Mussels
Seafood
Pasta Shells
5
Drain the red onion and pat dry.
Ingredients you will need
Red Onion
6
Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl.
Ingredients you will need
Red Onion
Parsley
Seafood
Celery
Fennel
Olives
Equipment you will use
Bowl
7
Drizzle with the lemon juice and olive oil and toss; season with salt and pepper.
Ingredients you will need
Salt And Pepper
Lemon Juice
Olive Oil
8
Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds. Photograph by Con Poulos