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Squid And Scallop Salad

American.foodie's picture
  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

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: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1452 Calories from Fat 795

% Daily Value*

Total Fat 90 g139.2%

Saturated Fat 11.6 g57.8%

Trans Fat 0 g

Cholesterol 1177.1 mg392.4%

Sodium 1389.4 mg57.9%

Total Carbohydrates 35 g11.8%

Dietary Fiber 4.9 g19.7%

Sugars 4.6 g

Protein 126 g251%

Vitamin A 35.1% Vitamin C 197.7%

Calcium 50.3% Iron 66%

*Based on a 2000 Calorie diet


Squid And Scallop Salad Recipe