Seafood salad
Vicky
ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup freshly squeezed lemon juice
- 1/2 teasp red pepper flakes
- 3 stalks celery thinly sliced
- 1 lb scallops
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb squid with tentacles, cleaned
- 1/4 cup flat-leaf parsley, roughly chopped
- Coarse salt
- Cracked black pepper
directions
- 1
Place olive oil in 12-inch nonstick pan, turn heat to medium high and cook until bubbly but do not color.
- 2
Add the garlic and cook for 30 seconds.
- 3
Add the lemon juice, pepper flakes, celery, and scallops.
- 4
Cook for 1 minute.
- 5
Add the shrimp and squid.
- 6
Cook until shrimp is pink in color and seafood is cooked through, about 5 minutes.
- 7
Add parsley.
- 8
Season with salt and pepper, to taste.
- 9
Serve immediately.
notes
Per serving: Calories 291 Carbohydrates 10 g Protein 40.1 g Total Fat 9.7 g Saturated Fat 1.5 g Fiber 1.1 g
Source: Vicky
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