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Seafood Salad

Seafood Antipasto.png

This is another salad I add to my

Antipasto Table.

shrimp 16-20 cooked, deveined, tail on- 1 pound

fresh sea scallops dry 1 pound

frozen IQF little neck clams 1 package (cooked)

frozen IQF mussels 1 package (cooked)

fresh squid- 3/4 of a pound cleaned and cut into tubes. (your preference on tentacles)

celery 4 sticks diced

black olives sliced 1/8 cup

red bell pepper 1 diced

red onion 1/2 diced

sazon seasoning 1/2 pack

salt and pepper taste (more pepper and less salt)

fresh parsley chopped 2 tablespoons

fresh basil sliced (chiffonade) 6-8 leaves

olive oil 1/2 cup

lemon juice 1/4 cup

garlic sliced and sautéed golden to light brown 1 tablespoon

white wine 1 oz.

onion powder 1/2 teaspoon

Lets start by steaming our seafood. Cook scallops and Squid tender do not over cook. Shock with ice water and let cool. The mussels and clams come cleaned and cooked already. These are great products for salads. Just steam them quickly until shells open and cool and set aside. Defrost shrimp if frozen.

The dressing: lets add 1 tablespoon of olive oil to a small sauté pan and brown the sliced garlic. We want to get a little smoky flavor in this dish. Add to mixing bowl. Add the rest of the olive oil, white wine, lemon juice, spices, and herbs. Whisk together. Now add all your vegetables and seafood and thoroughly coat all seafood. Let this marinate in the fridge for two hours before serving. When ready to serve mix salad thoroughly again and present on a serving platter or bowl. Enjoy!

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Published inAntipastoFrom the SeaRecipesSpring Salads

One Comment

  1. Just

    I bet that would go great with pizza!!

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