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Spanish Seafood Salad (for a crowd)
Courtesy of California Ripe Olives
Servings: 24
Prep Time: 25 Min.
Cook Time: 8 Min.
What you need:
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1 c. plus 2 Tbsp. extra virgin olive oil
1-1/2 qts. diced red onions
3 lbs. calamari, cut into tentacles and rings, drained
1 1/2 lbs. medium sea scallops, quartered
1 1/2 lbs. medium raw shrimp, peeled, deveined, tail removed (41-50)
1 1/2 tsp. kosher salt
3/4 tsp. coarsely ground black pepper to taste
3/4 c. balsamic vinegar
1/3 c. red wine vinegar
1 1/2 qts. Sweet 100 tomatoes, halved
4 1/2 c. California Ripe Olives, wedged
1 1/2 c. chopped parsley
What to do:
1. Heat 1/3 cup of oil in a large sauté pan over medium-high heat. Add onions and cook for 2-3 minutes. Pour in calamari, scallops and shrimp, season with salt and pepper to taste and cook for 3-4 minutes, stirring occasionally.
2. Pour in vinegar and remove from heat.
3. Toss seafood with tomatoes, California Ripe Olives, parsley and remaining oil. Serve warm, room temperature or cold.
Nutritional information:
Calories: 260;   Total Fat: 14g;   Cholesterol: 185mg;   Total Carbs: 11g;   Protein: 20g;   Sodium: 430mg;  
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