Spanish Seafood Salad

Spanish Seafood Salad

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 3 tablespoons extra-virgin olive oil

  • 1/2 pound calamari, cut into tentacles and rings and drained

  • 1/4 pound medium sea scallops, quartered

  • 1/4 pound medium shrimp, peeled, deveined, tail removed (41x 50’s)

  • salt and coarsely ground black pepper to taste

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon red wine vinegar

  • 1 cup sweet grape tomatoes, halved

  • 3/4 cup Lindsay® Ripe Pitted Olives, cut into wedges

  • 1/4 cup parsley, chopped

Cooking Directions

  1. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat.

  2. Add onions and cook for 2-3 minutes.

  3. Pour in calamari, scallops and shrimp. Season with salt and pepper to taste. Cook for 3-4 minutes, stirring occasionally.

  4. Pour in vinegar and remove from heat.

  5. Toss seafood with tomatoes, olives, parsley, and remaining oil.

  6. Serve warm, room temperature or cold.

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