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Jean Allsopp Photo by: Jean Allsopp

Italian Shrimp, Scallop, and Calamari Salad

Coastal Living JULY 2006

  • Yield: Makes 10 servings


  • 3/4 pound peeled and deveined shrimp
  • 3/4 pound bay scallops
  • 3/4 pound calamari, cut into rings and tentacles halved
  • 2 cups very thinly sliced fennel (about 1 bulb)
  • 1 onion, halved and thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped pitted Sicilian olives or other green olive
  • 1/2 cup coarsely chopped pitted kalamata olives or other black olive
  • 1/2 cup fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Bring a large pot of lightly salted water to a boil. Add shrimp; cook 2 minutes or until no longer translucent. Transfer shrimp to a large colander with a large slotted spoon. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent. Transfer scallops to colander with shrimp. Add calamari to boiling water; cook 30 seconds. Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.

Combine cool seafood, fennel, and next 5 ingredients in a large bowl.

Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk. Pour over seafood-vegetable mixture. Toss well to coat. Let stand at room temperature at least 15 minutes before serving.

Wine note: Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.