Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound large shrimp, shelled and deveined
- 1 pound sea scallops, halved
- 1 pound cleaned small squid, bodies sliced into 1/2-inch rings, tentacles halved
- 1 teaspoon finely grated lemon peel
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 small garlic clove, crushed through a press
- 1/4 teaspoon crushed red-pepper flakes
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- =
Directions
1. 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.
2. Make dressing: In a small bowl, combine the lemon peel, lemon juice, parsley, garlic and red-pepper flakes. Whisk in oil. Season with salt and black pepper.
3. Add dressing and squid to bowl with scallops and shrimp; toss to combine. Marinate in the refrigerator for 3 hours or overnight before serving.