Easy Seafood Salad Recipe
Ingredients
| Sea scallops | 1/2 pound, quartered | |
| Medium shrimp | 1/2 pound, deveined | |
| 1/2 pound squid, cleaned and cut into 1/2 inch rings | ||
| Celery stalks | 2 , sliced | |
| Carrot | 1 , thinly sliced | |
| 1 red bell pepper, seeded and thinly sliced | ||
| Red onion | 1 Small, thinly sliced | |
| Parsley | 3 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
Directions
Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the scallops and cook until opaque, 2-3 minutes; remove with a slotted spoon and rinse under cold water to stop the cooking.
Return the water to a boil and repeat with the shrimp and then the squid, cooking the squid for only 1-2 minutes.
Combine the scallops, shrimp, and squid in a large bowl.
Add the remaining ingredients and toss well.
Add the scallops and cook until opaque, 2-3 minutes; remove with a slotted spoon and rinse under cold water to stop the cooking.
Return the water to a boil and repeat with the shrimp and then the squid, cooking the squid for only 1-2 minutes.
Combine the scallops, shrimp, and squid in a large bowl.
Add the remaining ingredients and toss well.
Chef
