Greek Shrimp, Scallop, & Calamari Salad

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"This is not your everyday salad; but, it definitely a great salad for a special occasion. Maybe a birthday, dinner party, special luncheon, etc. And, make sure to spend the extra money; and, try to get fresh seafood if possible ... it does make a big difference. However, there are many good frozen seafood out there these days. This really makes 4-6 main dinner salads; but, you could make small side salads too. As for sides ... just some crusty grilled bread would be perfect."

Original recipe yields 6 servings
  • Garnish


  • Serving Size: 1 (475.7 g)
  • Calories 966.4
  • Total Fat - 82.8 g
  • Saturated Fat - 27.4 g
  • Cholesterol - 169.1 mg
  • Sodium - 2217.7 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 5 g
  • Sugars - 6.9 g
  • Protein - 29.5 g
  • Calcium - 179.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 47 mg
  • Thiamin - 0.2 mg

Step 1

Vinaigrette ... Add all the ingredients to a small bowl; and, whisk until combined. Season with salt and pepper, according to taste. Personally, I like to use a small tupperware container or mason jar. Just put the lid on; and shake!

Step 2

Seafood ... First, if using frozen seafood - make sure to thaw the seafood in the refrigerator. And, thaw in a colander, over a bowl; and, cover with plastic wrap. This way, the seafood is not setting in water as it thaws. Then, transfer the seafood to the counter to take the chill off; you never want to cook with cold seafood. As the seafood rests on the counter; prepare your salad.

Step 3

Salad ... Add the arugula, onion, fennel, scallions, roasted red pepper, olives, artichokes, orange, mint, basil, and parsley, to a large bowl; and, toss. Now, since it is a salad; please feel free to add, more artichokes - onions - fennel - olives, etc.; to your liking. My friend is not fond of artichokes; so, I always cut back when I make this salad for her ... but she loves olives ... so, I add more. Make it your own.

Step 4

Seafood ... When you are ready to cook your seafood ... dry the seafood using a paper towel - wet seafood, will not brown. Then, season your seafood, right before cooking.

Step 5

Now, I use a large non-stick saute pan for this. However, a non-stick grill pan would also work well. The seafood takes just minutes to cook; and, it is ok, if they are NOT steaming hot in this salad dish. I do cook each individually; as they all cook differently.

Step 6

Shrimp and Scallops ... I do the shrimp and scallops first; because they take the longest. Once the shrimp have rested on the counter to take the chill off; peel, devein, and remove the tails. Pat the shrimp dry using a paper towel. Then, season, as mentioned above, with a little salt and pepper. Then, add a little of the oil to the grill or saute pan (just enough to lightly season the bottom of the pan - NOT too much) - you can always use a little non-stick spray as well; and bring to medium high-high heat. Add the shrimp; and, saute a couple of minutes on the first side, until you get a light sear/char. Then, flip and cook another minute. Once they turn pink and start to curl ... they are done. Transfer the shrimp to a bowl; and, cover with foil. You may need to cook them in 2 batches; as, over crowding the pan, will cause the shrimp to steam rather than sear.

Step 7

Scallops - Follow the same cooking method you used with the shrimp. Thaw, pat dry, season, sear on medium high-high heat. And, over cooking scallops can cause them to be rubbery and tough; so, keep an eye on them. You want to get a nice sear/char on each side. Transfer the scallops to the bowl with the shrimp once done. Both the shrimp and scallops cook very quickly.

Step 8

Calamari (Squid) ... Calamari is cooked 2 ways - Very quick or long and slow. So, this is the quick version. Once again, season right before cooking - add a little oil or non-stick spray; and cook on medium high-high heat. Stir often; but, keep an eye on them - they literally take 2 minutes if that. Then, transfer to the bowl with the shrimp and scallops.

Step 9

Serve ... Add about 1/3 of the vinaigrette to the salad; just enough to lightly dress the salad; toss - then, add the salad to each plate. Add a little of the vinaigrette (about 1/3) to the seafood and toss; then add the seafood to the top of each plate of greens. Garnish with plenty of chives; and, some Feta cheese if you want. And, if you have any extra vinaigrette ... serve that on the side as well. There is always someone who likes extra dressing. You could also serve this family style on a large platter to if you want.

Step 10

And, on the side ... don't forget to grill up some pita wedges; and, serve those on the side.`

Step 11

ENJOY! ... It's not exactly a budget friendly dinner; but, this is definitely something you want to entertain with - or, have as a special family dinner. It is really delicious. And, if you can go to a local seafood market; using fresh seafood really makes a huge difference.

Tips & Variations

No special items needed.