Mixed seafood salad

4
2
1
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
This restaurant classic featuring shrimp, scallops, and squid is a breeze to make at home, and it packs a lot of flavor. Bay scallops are smaller and more delicate than their sea scallop counterparts. They also have a sweeter taste. When buying squid, look for ones with smooth, shiny skin. Be consistent when cutting the squid into rings to ensure it cooks evenly. If you can’t find squid, you can up the amount of shrimp or scallops. The seafood is rounded out with potatoes, fennel, carrots, and red onions. Serve this salad with a warm piece of crusty French baguette.

Ingredients

uncooked baby potatoes

½ pound(s), white variety, scrubbed

uncooked shrimp

¾ pound(s), large, peeled and deveined

uncooked scallop(s)

¾ pound(s), Bay variety

uncooked boneless squid

¾ pound(s), bodies, cut into 1⁄2-inch-thick rings

uncooked celery

2 rib(s), medium, chopped

uncooked fennel bulb(s)

½ medium, cored and chopped

uncooked carrot(s)

1 medium, chopped

uncooked red onion(s)

1 small, chopped

fresh parsley

3 Tbsp, fresh, chopped

fresh lemon juice

2 Tbsp

olive oil

2 Tbsp, extra-virgin

table salt

½ tsp

black pepper

¼ tsp, freshly ground

lettuce

6 leaf/leaves, large, romaine

Instructions

  1. Bring a large pot, two-thirds full of water, to a boil. Add the potatoes and simmer until just tender, 12–15 minutes. With a slotted spoon, transfer to a cutting board and let stand until cool enough to handle. Cut the potatoes into thin slices and set aside.
  2. Return the water in the pot to a gentle simmer. Add the shrimp and cook until just opaque in the center, 2–3 minutes. With a slotted spoon, transfer the shrimp to a bowl of iced water. Add the scallops to the pot and simmer until just opaque in the center, 2–3 minutes. With a slotted spoon, transfer the scallops to the bowl with the shrimp. Add the squid to the pot and simmer until tender but still slightly firm, about 2 minutes. Drain the squid and transfer to the bowl with the shrimp and scallops.
  3. Combine the celery, fennel, carrot, onion, parsley, lemon juice, oil, salt, and pepper in a large bowl. Add the potatoes, shrimp, scallops, and squid; toss to coat.
  4. Place a lettuce leaf on each of 6 plates. Spoon about 1 1⁄3 cups salad onto each lettuce leaf and serve at once. Yields 1 salad per serving.

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