ITALIAN SHRIMP AND SCALLOP SALAD
What does it mean when a 9 year old boy loves your recipe? Well, it means that it must be really, really good! My (almost) 9 year old grandson, Connor, couldn't get enough of this salad and, frankly, neither can I. It's equal parts savory and delicate, and would be right at home on any menu... from down-home to fancy!
Provided by Lillian Russo
Categories Other Salads
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside.
- 2. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil.
- 3. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more.
- 4. Drain well, then cool in the refrigerator for 30 minutes.
- 5. Once the seafood has cooled, toss it with the garlic dressing until coated.
- 6. Refrigerate for at least 3 hours or overnight before serving. Toss again before serving.
ITALIAN SHRIMP, SCALLOP, AND CALAMARI SALAD
I found this in the new issue of, my favorite magazine, Coastal Living. It sounds perfect to post for ZWT 2006. I have not tried it but this is a recipe that is right up my alley! Can't wait to make this!
Provided by susie cooks
Categories Squid
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
- Transfer shrimp to a large colander with a 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.
- Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
- Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
- Pour over seafood and vegetable mixture. Toss well.
- Let stand at room temperature for at least 15 minutes before serving.
Nutrition Facts : Calories 102.8, Fat 1.9, SaturatedFat 0.3, Cholesterol 89.5, Sodium 299.3, Carbohydrate 6.4, Fiber 1.3, Sugar 0.8, Protein 15.2
ITALIAN SCALLOP AND SHRIMP SALAD
This light and flavorful appetizer is great for seafood and garlic lovers!
Provided by Lillian
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 8h55m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
- Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 8.2 g, Cholesterol 193.2 mg, Fat 12.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 1.7 g, Sodium 638.9 mg, Sugar 0.1 g
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