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Italian Marinated Seafood Salad

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Domenica Ann

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
  2. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
  3. Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.
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Reviews

PandB
21
5/20/2007

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!

MOMBUN
13
1/15/2006

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.

NKCHEF
8
11/29/2008

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.