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Sicilian Seafood Salad


Fabulous Salad and a great warm weather meal. **Make ahead note: You can prepare the dressing ahead and refrigerate. Also, combine the olives, artichokes, peppers, parsley, marjoram and fennel in advance and refrigerate. BRING TO ROOM TEMPERATURE BEFORE ADDING SEAFOOD.

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  • For the Dressing:
  • 1 cup EVOO
  • 1 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/2 cup capers
  • 1 Tbsp minced garlic
  • Kosher salt and black pepper
  • 1 lb sea scallops
  • 1 lb shrimp
  • 2 lbs mussels (optional) Increase scallops and shrimp if not using mussels
  • 2 Tbsp olive oil
  • 1/4 cup Sicilian oil cured olives, pitted
  • 1 Tbsp minced garlic
  • 10 oz frozen or canned artichoke hearts
  • 1 tsp hot pepper flakes
  • 1/2 cup dry white wine
  • 1 cup roasted red peppers
  • 1 bunch Italian parsley, chopped
  • 1 bunch marjoram or oregano chopped
  • 1 small fennel bulb, diced



Step 1

For the Dressing:
Blend all the ingredients and reserve for the salad. Can be made ahead.

For the Salad:
Clean the shrimp, cut scallops into quarters if they are large.
In large pan, heat oil with garlic and pepper flakes. Saute scallops and shrimp, lightly, stirring, just ot cook through.
Remove seafood from pan and set aside.
Add wine and mussels to juiced in pan, cover and steam until mussels open.
Remove half the mussels from their shells and add to shrimp and scallops. Discard mussel liquid.
Combine olives, artichokes, peppers, parsley, marjoram and fennel and reserved seafood. Add dressing.
Toss lightly, add mussels in shells for garnish.

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