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Marinated Seafood Salad

Marinated seafood salad combines calamari, shrimp, and scallops with a bright lemon and olive oil marinade. Chill it until the seafood is cool and tender, then serve with fresh parsley, celery, red onion, and Kalamata olives.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling and marinating 1 hour 48 minutes
Total Time 2 hours 16 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the seafood
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 1 lb calamari tubes cleaned, cut into 1/2-inch rings
  • 1 lb shrimp large, peeled and deveined
  • 1 lb sea scallops side muscles removed
For the marinade
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup lemon juice fresh
  • 2 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 tsp black pepper
For the salad
  • 0.5 cup parsley fresh, chopped
  • 2 celery stalks thinly sliced
  • 0.5 red onion small, thinly sliced
  • 0.5 cup Kalamata olives pitted, halved

Equipment

  • 1 8-quart pot
  • 1 18x13-inch rimmed baking sheet
  • 1 5-quart bowl

Method
 

Cook the seafood
  1. Bring the water and 2 teaspoons of the kosher salt to a boil in an 8-quart pot.
  2. Add the calamari and cook at a gentle boil for 1 to 2 minutes, until opaque and the thickest pieces register 145°F.
  3. Transfer the calamari with a slotted spoon to an 18x13-inch rimmed baking sheet.
  4. Return the water to a boil, add the shrimp, and cook for 2 to 3 minutes, until opaque and the thickest shrimp register 145°F.
  5. Transfer the shrimp to the baking sheet.
  6. Return the water to a boil, add the scallops, and cook for 3 to 4 minutes, until opaque and the thickest scallops register 145°F.
  7. Transfer the scallops to the baking sheet.
  8. Spread the seafood in a single layer and refrigerate for 15 to 20 minutes, until cooled.
Mix and marinate
  1. Whisk the olive oil, lemon juice, red wine vinegar, garlic, red pepper flakes, black pepper, and remaining 1 teaspoon kosher salt in a 5-quart bowl.
  2. Add the cooled seafood, parsley, celery, red onion, and olives, then toss to coat.
  3. Cover and refrigerate for 1 to 2 hours, tossing once halfway through.
  4. Serve chilled.

Notes

Avoid overcooking the seafood; remove each type as soon as it is opaque and reaches 145°F. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a lower-sodium option, reduce the kosher salt.