1 lb. peeled and deveined shrimp, 26-30 count, raw
1 lb. calamari, (squid), cleaned and cut into thin rings with tentacles
1 lb. large scallops, cut into 1/4’s
1 quart water, boiling
1 bay leaf
1 tsp. salt
few black peppercorns
2 ribs celery, cut thin on diagonal
1 small red pepper, diced
1/4 cup chopped red onion
2 cloves garlic, minced
1/2 cup olive oil (use a good quality extra virgin)
juice of 2 lemons
1/4 cup chopped fresh parsley
pinch of salt and pepper
Have the seafood cleaned and ready to cook.
Bring water to boil in 4 quart pot. Add bay leaf, salt and peppercorns.
Add the shrimp, cook 30 seconds; add calamari and scallops. Cook another 2-3 minutes or until shrimp are pink and scallops are opaque. Strain seafood; set aside. Remove the bay leaf and peppercorns. In a medium bowl, combine the celery, red pepper, red onion, and garlic. Stir in olive oil, juice of 2 lemons, parsley and salt and pepper. Add the seafood. Stir to mix well; refrigerate at least 1 hour before serving. Serves 6-8
NOTE: You can substitute 1 lb. mussels and 1 lb. clams for squid or add more shrimp and scallops to salad if you don’t care for squid.
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