Italian Shrimp, Scallop, and Calamari Salad

Submitted by susie cooks

"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!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 10

ingredients

• 3⁄4 lb shrimp, peeled and deveined
• 3⁄4 lb bay scallop
• 3⁄4 lb calamari, cut into rings and tentacles halved
• 2 cups fennel, very thinly sliced
• 1 onion, halved and thinly sliced
• 1 cup grape tomatoes, halved
• 1 cup flat leaf parsley, chopped
• 1⁄2 cup Sicilian olives, pitted and coarsely chopped
• 1⁄2 cup kalamata olive, pitted and coarsely chopped
• 1⁄2 cup fresh lemon juice
• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper

directions

1. Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
2. Transfer shrimp to a large colander with a slotted spoon.
3. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
4. Transfer scallops to colander with shrimp.
5. Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
6. Run cold water over seafood until no longer warm; drain well.
7. Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
8. Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
9. Pour over seafood and vegetable mixture. Toss well.
10. Let stand at room temperature for at least 15 minutes before serving.