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"This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for dipping." — Domenica Ann
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1/2 pound sea scallops
1/4 pound medium shrimp
1/2 pound fresh mussels
1/4 pound calamari rings
1/2 cup pitted kalamata olives
2 tablespoons lemon juice
1/3 cup olive oil
1 large clove garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/4 teaspoon red pepper flakes
1 lemon, sliced
1 medium red onion, thinly sliced
6 cups mixed salad greens
freshly ground pepper to taste
salt
Interesting for a small group and a different flavor. Each seafood has an ideal cooking time and should be cooked individually, cooled, mixed with other ingredients, and refrigerated at least overnight turned every six to eight hours. Lots more garlic and lemon juice!
Changed this a bit. I skipped the olives and used diced red peppers and diced celery instead to appeal to the masses. I also served it without the lettuces. It was a hit.
4 Ratings
My husband and I really enjoyed this. I left out the olives and had no scallops but otherwise very tasty and fresh for summer will definitely add this to my repertoir.
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 265 Calories from Fat: 152
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