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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.