Italian seafood salad
2
Points® value
Total Time
2 hr 40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
A trio of fresh seafood—shrimp, bay scallops, and calamari—gently poaches until just tender and soaks in a garlicky, lemony marinade along with crunchy fennel and slivered red onion. It’s a great make-ahead dish, as the flavours need at least a couple of hours to marry; you can make it up to one day in advance. We love using fresh seafood here, but for convenience you can use 1 ½ pounds of frozen seafood medley instead; follow the package instructions for thawing and cooking.
Ingredients
Lemon
1 medium, halved and sliced (using only 3 slices)
Bay leaf
2 leaf/leaves
Onion
1 small, white or yellow, halved
Uncooked shrimp
8 oz, medium, peeled and deveined
Uncooked scallops
8 oz, small bay scallops
Uncooked boneless squid
8 oz, rings and tentacles
Lemon zest
1 tbsp(s)
Fresh lemon juice
¼ cup(s)
Extra virgin olive oil
1½ tbsp(s)
Dried oregano
1 tsp(s)
Kosher salt
¾ tsp(s)
Crushed red pepper flakes
½ tsp(s)
Garlic
2 clove(s), large, minced
Uncooked fennel bulb
1 cup(s), very thinly vertically sliced
Red onion
⅓ cup(s), sliced, very thinly sliced
Fresh parsley
¼ cup(s)