Seafood salad

    32 min

    Fresh scallops, mussels, prawns and calamari are cooked, then dressed in olive oil, lemon juice and fresh herbs. Served on its own or over mixed salad greens.

    7 people made this

    Serves: 6 

    • 250g (9 oz) sea scallops
    • 100g (4 oz) medium prawns
    • 250g (9 oz) fresh mussels
    • 100g (4 oz) squid rings
    • 100g (4 oz) Kalamata olives, pitted
    • 2 tablespoons lemon juice
    • 5 tablespoons olive oil
    • 1 large clove garlic, minced
    • small handful minced fresh parsley
    • small handful minced fresh chives
    • 1/4 teaspoon dried crushed chillies (optional)
    • 1 lemon, sliced
    • 1 medium red onion, thinly sliced
    • 1 (300g) bag Continental salad greens
    • salt and freshly ground pepper to taste

    Prep:30min  ›  Cook:2min  ›  Ready in:32min 

    1. Bring a large pot of water to the boil. Cook scallops, prawns, mussels and squid in boiling water for 2 minutes. Drain. Peel the prawns, and shell the mussels.
    2. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives and crushed chillies. 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 onion. Season with salt and freshly ground black pepper.

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    Reviews in English (6)


    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!  -  20 May 2007  (Review from Allrecipes US | Canada)


    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.  -  15 Jan 2006  (Review from Allrecipes US | Canada)


    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.  -  29 Nov 2008  (Review from Allrecipes US | Canada)