Rating: 4.43 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
30 mins
cook:
2 mins
total:
32 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

265 calories; protein 19.3g; carbohydrates 10.3g; fat 16.9g; cholesterol 95.9mg; sodium 405mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
05/20/2007
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! Read More
(21)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2007
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! Read More
(21)
Rating: 4 stars
01/15/2006
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. Read More
(13)
Rating: 4 stars
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. Read More
(8)
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Rating: 5 stars
10/27/2018
Used cooked shrimp from local market cooked scallops as directed. Did not include squid chopped red onion used store bought pico de Gallo. Dressing as directed. EASY n Good. Read More
Rating: 5 stars
03/25/2021
I used 1 lb frozen calamari boiling for 45 minutes to ensure it was tender plus 1/2 pound shrimp. Juice of 3 lemons. Added 1cup cherry tomatoes halved and 4 lg radishes sliced. I would have added some diced cucumber too but was out. Served on bed of greens topped with 1/4 cup mixed cooked rice and marinated mixture on top. Yum!!!! Read More