518 kcal


Preparation:20 min
Ready in:165 min
1 serving contains (Percentage of daily recommendation)
Calories518 kcal(26%)
Protein42 g(84%)
Fat28 g(35%)
Carbohydrates24 g(9%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER


For servings

For Seafood and Poaching Liquid
1 ½medium carrots roughly chopped
1 ½ stalksCelery roughly chopped
1 ½small onions halved
1 ½bay leaves
4 ½ tablespoonsfresh lemon juice
1 ½ teaspoonssalt
9black peppercorns
12 cupswater
4 ½ cupsbay scallop
12 ouncesCalamari cleaned
4 ½ cupsWhite fish cut into large chunks
For the Salad
¾ cupsolive oil plus extra for drizzling
4 ½ tablespoonslemon juice
1 ½ tablespoonswhite wine vinegar
3 clovesgarlic minced
1 ½ cupsCelery chopped
6Roma tomatoes seeded and diced
¾ cupskalamata Olives pitted
1 ½ tablespoonsfresh Parsley leaf chopped
3 tablespoonsfresh Basil leaves chopped
⅜ teaspoonscrushed Red pepper flakes
3 cupscanned cannellini beans drained
salt to taste
freshly ground Black pepper to taste
9 cupsbaby Lettuce leaves (or spinach)
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1 For Seafood and Poaching Liquid:
2 Place the following in the bottom of a large saucepan; carrot, celery, onion, bay leaf, lemon juice, salt, and peppercorns; cover with water. Place colander insert in pan, bring seasonings to a slow simmer and cook for 15 minutes.
3 Place the scallops in the colander and cook for about 3 minutes, or until opaque. While scallops are cooking, fill a large bowl with ice and cover with water. Remove scallops from poaching liquid and plunge the them into the ice bath to stop the cooking process and drain. Place in large bowl. Poach the calamari for 2 to 3 minutes, or until done. Repeat the the ice bath and drain. Add to bowl with scallops. Lastly, poach the white fish until it flakes and is cooked through, about 3 to 4 minutes. Drain and add to the bowl with the scallops and calamari.
4 For the Salad:
5 Combine olive oil, lemon juice, white wine vinegar, and garlic and whisk to combine. Place celery, tomatoes, olives, parsley, basil, red pepper flakes, beans, salt and pepper in the bowl with the drained seafood. Pour dressing over the seafood salad and gently toss until well coated. Chill for at least 2 hours before serving.
6 Once chilled, place salad greens on a serving platter or individual plates and spoon seafood over greens. Drizzle with olive oil, if desired. Serve.


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