Ingredients:
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) calamari (squid), cleaned and sliced into rings
- 1/2 lb (225g) bay scallops
- 1/2 cup celery, finely sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2–3 tbsp capers (optional)
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice, freshly squeezed
- 1 clove garlic, minced
- Salt & black pepper, to taste
- Pinch of crushed red pepper flakes (optional)
🧑🍳 Instructions:
- Prepare an ice bath:
- Fill a large bowl with ice water to shock the seafood after boiling (this helps stop the cooking process and keeps seafood tender).
- Cook the seafood:
- Bring a large pot of salted water to a boil.
- Add shrimp and cook for 2–3 minutes until pink and opaque. Remove with a slotted spoon and place in the ice bath.
- Add calamari rings to the same water, cook for 1–2 minutes, then transfer to the ice bath.
- Add scallops, cook for 2–3 minutes (just until opaque), and chill them as well.
- Once cool, drain all seafood well.
- Assemble the salad:
- In a large mixing bowl, combine the cooked seafood, celery, red onion, parsley, and capers.
- Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes (if using).
- Toss and chill:
- Pour dressing over the seafood mixture and gently toss to combine.
- Cover and refrigerate for at least 30 minutes (up to 24 hours) to let the flavors meld.
- Serve:
- Serve chilled on its own, over greens, or with crusty bread.
