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Mediterranean Seafood Salad
How to make it
- 2 lbs assorted; small shrimp, bay scallops, baby calamari
- 2 cups water
- 1 cup white wine
- 2 fresh lemons
- 1 bay leaf
- 1/2 - 1 tsp kosher salt
- 3 cloves garlic, minced or grated
- 2 tbl or more capers
- 1 bunch fresh parsley or a combination of parsley and oregano
- Kalamata olives (optional)
- Cherry tomatoes (optional)
- Kosher salt
- Fresh ground black pepper
- Olive oil
How to make it
- Cut seafood into bite sized pieces (bay scallops should be a perfect size)
- Remove the peel from one lemon and set aside
- In a large salad bowl combine lemon juice, salt, garlic, capers and about 1/4 cup olive oil
- In a large pot bring water and wine to a low boil
- Add the lemon peel (yellow part only - no white) and bay leaf
- Cook seafood separately until just cooked - be very careful not to overcook
- While hot, add cooked seafood to dressing and combine well
- Taste to adjust seasoning - you may need to add more lemon juice and/or salt
- Add parsley
- Add olives and tomatoes if using
- Mix and serve warm or chill before serving
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