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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:25 minsTotal Time:25 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3lemons, divided⅔cupextra-virgin olive oil½cupchopped fresh flat-leaf parsley2teaspoonschopped fresh oregano2clovesgarlic, grated½teaspoonsalt½teaspooncrushed red pepper2tablespoonswhite vinegar plus 1/2 cup, divided1fennel bulb, cored and very thinly sliced1cupthinly sliced red onion16cupswater1poundpeeled and deveined medium shrimp1poundlarge scallops½poundsquid (tubes), cleaned and sliced into 1/4-inch rings1(4.2-ounce) cansmoked mussels in olive oil, drained
Cook Mode(Keep screen awake)
Ingredients
3lemons, divided
⅔cupextra-virgin olive oil
½cupchopped fresh flat-leaf parsley
2teaspoonschopped fresh oregano
2clovesgarlic, grated
½teaspoonsalt
½teaspooncrushed red pepper
2tablespoonswhite vinegar plus 1/2 cup, divided
1fennel bulb, cored and very thinly sliced
1cupthinly sliced red onion
16cupswater
1poundpeeled and deveined medium shrimp
1poundlarge scallops
½poundsquid (tubes), cleaned and sliced into 1/4-inch rings
1(4.2-ounce) cansmoked mussels in olive oil, drained
DirectionsZest and juice 2 lemons into a large shallow bowl; cut the remaining lemon into 1/4-inch rounds and set aside. Add oil, parsley, oregano, garlic, salt, crushed red pepper and 2 tablespoons vinegar to the shallow bowl; whisk vigorously until the mixture looks creamy, about 30 seconds. Add fennel and onion to the bowl; stir gently and set aside.Photographer: Jen Causey, Food Stylist: Emily Nabors HallCombine 16 cups water, the remaining 1/2 cup vinegar and the reserved lemon rounds in a large stockpot; bring to a boil over high heat. Fill a large bowl with ice water; place near the stove. Add shrimp to the boiling water; cook until opaque and cooked through, about 2 minutes. With a slotted spoon, transfer the shrimp to the ice bath. Return the water to a boil over high heat; add scallops and squid; cook until the scallops are opaque and the squid slices are tender, 1 to 2 minutes. Drain and transfer the scallops and squid to the ice bath. When all the seafood is cool to the touch, pat dry with paper towels and add to the bowl with the dressing. Add mussels and toss to combine.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadRefrigerate, covered, for up to 3 days.Originally appeared: EatingWell.com, April 2023
Directions
Zest and juice 2 lemons into a large shallow bowl; cut the remaining lemon into 1/4-inch rounds and set aside. Add oil, parsley, oregano, garlic, salt, crushed red pepper and 2 tablespoons vinegar to the shallow bowl; whisk vigorously until the mixture looks creamy, about 30 seconds. Add fennel and onion to the bowl; stir gently and set aside.Photographer: Jen Causey, Food Stylist: Emily Nabors HallCombine 16 cups water, the remaining 1/2 cup vinegar and the reserved lemon rounds in a large stockpot; bring to a boil over high heat. Fill a large bowl with ice water; place near the stove. Add shrimp to the boiling water; cook until opaque and cooked through, about 2 minutes. With a slotted spoon, transfer the shrimp to the ice bath. Return the water to a boil over high heat; add scallops and squid; cook until the scallops are opaque and the squid slices are tender, 1 to 2 minutes. Drain and transfer the scallops and squid to the ice bath. When all the seafood is cool to the touch, pat dry with paper towels and add to the bowl with the dressing. Add mussels and toss to combine.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTo make aheadRefrigerate, covered, for up to 3 days.
Zest and juice 2 lemons into a large shallow bowl; cut the remaining lemon into 1/4-inch rounds and set aside. Add oil, parsley, oregano, garlic, salt, crushed red pepper and 2 tablespoons vinegar to the shallow bowl; whisk vigorously until the mixture looks creamy, about 30 seconds. Add fennel and onion to the bowl; stir gently and set aside.
Combine 16 cups water, the remaining 1/2 cup vinegar and the reserved lemon rounds in a large stockpot; bring to a boil over high heat. Fill a large bowl with ice water; place near the stove. Add shrimp to the boiling water; cook until opaque and cooked through, about 2 minutes. With a slotted spoon, transfer the shrimp to the ice bath. Return the water to a boil over high heat; add scallops and squid; cook until the scallops are opaque and the squid slices are tender, 1 to 2 minutes. Drain and transfer the scallops and squid to the ice bath. When all the seafood is cool to the touch, pat dry with paper towels and add to the bowl with the dressing. Add mussels and toss to combine.
To make ahead
Refrigerate, covered, for up to 3 days.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)315Calories21gFat9gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
