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Chilled Calamari and Scallop Salad

by Berkeley Wellness  

After skillet-steaming the scallops and squid in a small amount of seasoned water, the cooking liquid is reduced by about half and used as the basis of the lemony salad dressing.

Timing alert: The salad should chill for about 2 hours before serving.


  • ½ cup water
  • 2 cloves garlic, minced
  • 2 teaspoons fennel seeds
  • 1½ teaspoons grated lemon zest
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ pound clean squid bodies (no tentacles), cut into ½-inch-wide rings
  • ½ pound sea scallops, halved horizontally
  • 4 teaspoons olive oil
  • ⅓ cup fresh lemon juice
  • 2 celery stalks, halved lengthwise and thinly sliced crosswise
  • 1 yellow bell pepper, cut into thin strips ½ cup diced red onion


1. In a large skillet, combine the water, garlic, fennel seeds, lemon zest, salt, and red pepper flakes.

2. Bring to a simmer over low heat. Add the squid and scallops, and cook, uncovered, until the squid are tender and the scallops are opaque throughout, about 3 minutes. With a slotted spoon, transfer the shellfish to a bowl.

3. Bring the liquid remaining in the skillet to a boil over high heat. Add the olive oil, return to a boil, and boil until the mixture is reduced to ¼ cup, 2 to 3 minutes. Strain into a large bowl. Whisk in the lemon juice.

4. Add the celery, bell pepper, and red onion. Add the squid and scallops and toss to combine. Cover and refrigerate until the seafood is well chilled, about 2 hours.

Makes 4 servings.

Nutrition per serving: 190 calories, 7g total fat (1g saturated), 150mg cholesterol, 2g dietary fiber, 11g carbohydrate, 19g protein, 590mg sodium.

A good source of: omega-3 fatty acids, selenium, vitamin B12, vitamin C.