Prawn, Scallop Salad

Prawn, Scallop Salad

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About this recipe: Here's a great dish for brunch or any time snacking- fresh scallops, mussels, prawns and calamari are cooked, then dressed in olive oil, lemon juice and fresh herbs.

Domenica Ann

Makes: 6 

  • 250g (1 cup) scallops
  • 100g medium prawns (jheenga)
  • 250g (1 cup) fresh mussels
  • 100g squid rings
  • 100g olives, pitted (Black Kalamata preferred)
  • 2 tablespoons lemon juice
  • 5 tablespoons olive oil
  • 1 large clove garlic, minced
  • small handful minced fresh parsley
  • small handful minced fresh chives (green onion shoots)
  • 1/4 teaspoon dried crushed chillies (optional)
  • 1 lemon, sliced
  • 1 medium red onion, thinly sliced
  • 300g mixed salad greens like lettuce, spinach, mustard leaves etc
  • salt and freshly ground pepper to taste

Prep:30min  ›  Cook:2min  ›  Extra time:1hr chilling  ›  Ready in:1hr32min 

  1. Bring a large pot of water to the boil. Cook scallops, prawns, mussels and squid in boiling water for 2 minutes. Drain. Peel the prawns, and shell the mussels.
  2. Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives and crushed chillies. Chill for 1 hour.
  3. Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onion. Season with salt and freshly ground black pepper.

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