Seafood Salad with Bay Scallops, Shrimp and Calamari
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- 3/4 pound large shrimp, peeled and deveined
- 1/2 pound calamari, tubes thinly sliced, tentacles halved
- 4 cloves garlic, finely chopped
- 3/4 pound bay or sea scallops, side muscle removed
- 1/8 teaspoon crushed red chile flakes
- 1/2 fennel bulb, diced
- 1/2 small red onion, diced
- 1/2 cup chopped fresh flat-leaf parsley
- Zest and juice of 1 large lemon
Heat 2 tablespoons of the oil in a large skillet over high heat.
Add scallops, sprinkle with 1/4 teaspoon of the salt and cook, stirring, until scallops have released their liquid and are cooked through, about 3 minutes. (If using sea scallops, arrange scallops in the skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Flip and cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more.)
Using a slotted spoon, transfer scallops to a large bowl.
Leave any liquid in the skillet. Return the skillet to high heat and cook shrimp, stirring, until shrimp are just cooked through, about 3 minutes.
Using the slotted spoon, transfer to the bowl with scallops.
Return the skillet to high heat and combine calamari, garlic and chile flakes.
Cook until calamari are just cooked through, 2 to 3 minutes.
Scrape into the bowl with scallops and shrimp and let cool.
Add fennel, onion, parsley, lemon zest, lemon juice and remaining 2 tablespoons oil and 1/4 teaspoon salt to the bowl.
Toss to combine. Refrigerate for at least 30 minutes and up to 1 day.
Just before serving, taste and add more salt or lemon if needed.
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- 4 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- 3/4 pound large shrimp, peeled and deveined
- 1/2 pound calamari, tubes thinly sliced, tentacles halved
- 4 cloves garlic, finely chopped
- 3/4 pound bay or sea scallops, side muscle removed
- 1/8 teaspoon crushed red chile flakes
- 1/2 fennel bulb, diced
- 1/2 small red onion, diced
- 1/2 cup chopped fresh flat-leaf parsley
- Zest and juice of 1 large lemon