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Seafood Salad with Bay Scallops, Shrimp and Calamari

Serves 6 to 8
Time 1 hr 20 min
This refreshing combination of seafood and vegetables is reminiscent of antipasti dishes found around Italy’s southern coast. You can serve it as an appetizer, or make it a main course by mounding the salad over a bed of arugula dressed with lemon juice, olive oil and sea salt, accompanied by crusty bread. For a summer-time twist, cook your seafood on a grill instead of the stove.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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
Shop with Prime

Exclusively for Prime members in select ZIP codes.