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SEAFOOD SALAD (INSALATA DI FRUTTI DI MARE)

Servings: 0
Prep time: 0:40:00
Bake/Cook time: 0:05:00

Calories: 377
Fat: 21 grams
Protein: 40 grams
Carbohydrates: 5 grams
Fiber: 0 grams
Net Carbs: 5 grams
1 pound large shrimp, shelled and deveined
1 pound sea scallops, halved
1 pound cleaned small squid, bodies sliced into 1/2-inch
rings, tentacles halved
1 teaspoon finely grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1 small garlic clove, crushed through a press
1/4 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1. In a Dutch oven, bring 3 quarts of salted water to a boil.
Stir in shrimp, and cook until pink, about 2 minutes. With
a slotted spoon, transfer shrimp to a large bowl. Return
water to boil, and add scallops; cook just until opaque,
about 2 minutes. With slotted spoon, transfer scallops to
bowl with shrimp. Repeat with squid, cooking just until
white (do not overcook), about 30 seconds. Drain squid
in a colander, and rinse with cold water to stop cooking.
2. Make dressing: In a small bowl, combine the lemon
peel, lemon juice, parsley, garlic and red-pepper flakes.
Whisk in oil. Season with salt and black pepper.
3. Add dressing and squid to bowl with scallops and
shrimp; toss to combine. Marinate in the refrigerator for
3 hours or overnight before serving.
An Italian classic, this first-course salad combines marinated
shrimp, scallops and squid.

Atkins - Seafood Salad (Insalata di frutti di mare)

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