More Great Recipes: Misc. Salad | Salad | Seafood

Seafood Salad


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 cups (1 L) water
1 Tbs (15 ml) salt
3 Tbs (45 ml) red wine vinegar
1/2 lb (225 g) shrimp, peeled, deveined, and halved lengthwise
1/2 lb (225 g) squid, cleaned and cut into 1/2-inch (2 cm)
pieces
1/2 lb (225 g) sea scallops, halved horizontally
1 tomato, cut into thin wedges
1 15-oz (425 g) can cannellini beans, drained
1 Tbs (15 ml) chopped fresh herb such as parsley, marjoram, or
basil
3 Tbs (45 ml) extra-virgin olive oil


Place the water, salt, and 1 tablespoon (15 ml) of the vinegar in a medium saucepan and bring to a boil over high heat.


Add the shrimp andremove 1 minute after the water has returned to a boil.


Remove the shrimp with a slotted spoon and rinse under cold water to stop the cooking.


Repeat this process using the same water with the squid and scallops.


Combine the cooked seafood with the remaining vinegar, tomato,cannellini, fresh herbs, olive oil, and salt to taste in a mixing bowl and toss gently to combine.


Serve at room temperature.


Serves 4 to 6.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11172 Downloads
FREE
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart