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Squid And Scallop Salad

American.foodie's picture
Ingredients
  Bay scallops 1⁄2 Pound
  Cleaned squid 1 Pound
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Dried oregano 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Red onion 1 Small
  Pitted ripe olives 1⁄4 Cup (4 tbs)
  Lemon 1
Directions

Heat 2 quarts salted water (1 teaspoon salt) to boiling; reduce heat.
Add scallops.
Simmer until opaque, about 1 minute.
Remove with slotted spoon and drain; reserve.
Place squid in same water.
Cover and cook until tender, about 30 minutes; drain.
Shake oil, lemon juice, parsley, garlic, oregano and salt in tightly covered container.
Toss with scallops, squid, onion and olives.
Cover and refrigerate, stirring occasionally, at least 4 hours.
Serve on lettuce leaves with lemon.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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