Italian Shellfish Salad
Ingredients
Instructions
- Preheat oven to 400 degrees farenheit.
- Clean scallops and squid. Cut squid into rings. Put in oven-proof dish. Squeeze the juice of half a lemon over the scallops and squid and sprinkle with ground pepper to taste.
- Place dish in the oven at 400 degrees farneheit for 20 to 25 minutes. Remove and cover with lid or aluminum foil.
- Slice the garlic thinly and saute in the olive oil on low heat so that the garlic doesn't brown or burn. When the garlic is tender, increase the heat a bit and saute the shrimp in the garlic flavored olive oil. Retain oil.
- Cut the fennel into thin strips and blanche.
- Chop the parsley.
- Mix everything together, making a dressing of the olive oil from the shrimp and the lemon and pepper juice from the scallops and shrimp. Add more lemon juice or olive oil if needed.
- Cool the mixture in the refrigerator and serve cool.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).