Seafood Salad (Insalata di frutti di mare)
3.8g
Net Carbs
40.4g
Protein
20.4g
Fat
0.1g
Fiber
368
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 pound Shrimp
- 1 pound Scallop (Mixed Species)
- 2 tablespoons Parsley
- 1 teaspoon Lemon Zest
- 1 fluid ounce Fresh Lemon Juice
- 1 clove Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 pound Cuttlefish (Mixed Species)
- 1/2 cup Extra Virgin Olive Oil
Directions:
- 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.
- Make dressing: In a small bowl, combine the lemon zest, lemon juice, chopped parsley, minced garlic and red-pepper flakes. Whisk in oil. Season with salt and black pepper.
- Add dressing and squid to bowl with scallops and shrimp; toss to combine. Marinate in the refrigerator for 3 hours or overnight before serving.
