- 6
- 840 mins
- 855 mins
Ingredients
- 1 pound raw calamari (cleaned, tubes and tentacles)
- 1 pound raw shrimp (16-20 per pound)
- 1/2 pound raw sea scallops
- 2 cups buttermilk
- 1 clove chopped garlic
- 1/4 cup extra virgin olive oil divided
- 3 tablespoons chopped jarred pepperoncini
- 1 tablespoon drained capers
- 6 pitted calamata olives sliced
- A few thin slices of red onion (slices cut in quarters)
- 1/4 teaspoon Old Bay seasoning
- Pinch red pepper flakes
- 1 tablespoon chopped fresh Italian flat leaf parsley
- 4 tablespoons Favorite Vinaigrette or other vinaigrette of your choice
- 2 tablespoons reduced pan drippings
Preparation
Step 1
This seafood salad is a wonderful medley of calamari, shrimp, and scallops that have been marinated in buttermilk (that helps make the fish super tender), then cooked and tossed with a flavorful mix of onions, capers, black olives, pepperoncini and other seasonings. Everyone at the barbeque loved this salad – it was gone almost as soon as it was served!
Delicious seafood dishes like this seafood salad make Jack and I appreciate living along the coast of New England, and our easy access to fresh, quality seafood. We would hate to go to our local fish market and discover that our favorite seafood is no longer available – or years down the road, if our children could no longer enjoy seafood like we do, because the supplies were depleted.
Place prepared fish and buttermilk in a sealed container and marinate overnight or for at least 12 hours.
In a large sauté pan over medium heat, sauté garlic in a few tablespoons of the olive oil for one minute. Do not brown. Increase heat to medium high and quickly add scallops. Sauté just until opaque. Do not overcook. They will bounce back when poked. Set aside on a sheet tray.
Add a few more tablespoons of the oil and sauté shrimp just until they curl and turn pink. Do not overcook. Place on the same sheet tray as the scallops.
Add a little more oil and sauté calamari rings. Sauté less than a minute until they are cooked and no longer raw. They will give off some water. Pour that off in a bowl and hold. Add the rings to the sheet pan.
Add the remaining oil and sauté the tentacles. Sauté less than a minute or until they curl and are no longer raw. Remove to the sheet pan.
The tentacles should also have given up some water. Add the reserved liquid from earlier to this liquid and reduce heat to medium. (if you do not have any liquid, add a quarter cup of water to the pan) While cooking, scrape the pan down and cook until you have about two tablespoons of liquid. Strain that and hold in the refrigerator.
Place the cooked fish and the bowl of liquid in the refrigerator to chill completely.
When you are ready to assemble, in a medium bowl, mix cooked fish, reserved cooking liquid, pepperoncini, capers, calamata olives, red onion, Old Bay, red pepper flakes, parsley and
. Mix to combine and serve.
Making this dish today and hoping to make it half as delicious as you guys did. Thanks for sharing!
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