Squid and Scallop Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 286.1
- Total Fat: 20.6 g
- Cholesterol: 154.1 mg
- Sodium: 142.8 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.3 g
- Protein: 19.9 g
View full nutritional breakdown of Squid and Scallop Salad calories by ingredient
Introduction
This is a recipe that my mom found in Gourmet when I was little. I have doctored it up a little. My husband and I like eating it in the summer with grilled swordfish This is a recipe that my mom found in Gourmet when I was little. I have doctored it up a little. My husband and I like eating it in the summer with grilled swordfishNumber of Servings: 8
Ingredients
-
1lb squid (you can get frozen at some stores)
1 lb scallops (again Frozen is as good as fresh)
2/3 cup olive oil
1/3 cup of lemon juice
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1/2 teaspoon of oregano
2 oz of goat cheese or feta (your choice)
6 cups of water
Directions
Bring 6 cups of water to a boil
Defrost the scallops and squid. Cut the squid including tentacle into bite size pieces or rings. Depending on what size your scallops are cut them up in quarters (if you have the big sea ones)
Cut up the red and green peppers. Add to a medium size bowl
Put the olive oil and lemon juice in container with oregano mix, then set aside.
Once water is boiling add squid and scallops. Cook for 45 sec then strain then put in the bowl with peppers. Add Lemon Juice/Olive Oil and toss. Cover and chill for an hour. Just before serving add cheese. If you choose serve on a bed of lettuce.
Number of Servings: 8
Recipe submitted by SparkPeople user CUDDLEJUNKIE1.
Defrost the scallops and squid. Cut the squid including tentacle into bite size pieces or rings. Depending on what size your scallops are cut them up in quarters (if you have the big sea ones)
Cut up the red and green peppers. Add to a medium size bowl
Put the olive oil and lemon juice in container with oregano mix, then set aside.
Once water is boiling add squid and scallops. Cook for 45 sec then strain then put in the bowl with peppers. Add Lemon Juice/Olive Oil and toss. Cover and chill for an hour. Just before serving add cheese. If you choose serve on a bed of lettuce.
Number of Servings: 8
Recipe submitted by SparkPeople user CUDDLEJUNKIE1.