RECIPESPRODUCTSPANTRYSHOPPING
EveryDay with Rachael Ray

Capri-Style Seafood Salad

1. Place the scallops in a large metal or heatproof glass bowl. In a medium saucepan, bring 4 cups water to a boil. Add the halved lemon, bay leaf, peppercorns
39
4
25 min
TOTAL TIME
524
CALORIES
$6.84
PER SERVING
Capri-Style Seafood Salad
Ingredients
12 INGREDIENTS
4 SERVINGS
Sea Scallops
12 large sea scallops
halved horizontally, then quartered
Kosher Salt
kosher salt
Lemons
4 whole lemons
juiced and cut into wedges
Red Chile
1 small red chile
thinly sliced
Fresh Bay Leaves
1 whole fresh bay leaves
Celery
2 ribs celery
with leaves, ribs thinly sliced on an angle
Red Onion
1/2 whole red onion
very thinly sliced
Cooked Peeled And Deveined Shrimp
20 large cooked peeled and deveined shrimp
chilled
Black Peppercorns
5 whole black peppercorns
Fresh Thyme Leaves
1 1/2 tsp fresh thyme leaves
Fresh Flat-leaf Parsley
1/2 cup fresh flat-leaf parsley
leaves
Evoo
1/2 cup evoo
plus more for drizzling
Directions
11 STEPS
25 min
PREP TIME
25 min
TOTAL TIME
View Directions on EveryDay with Rachael Ray
Health Info
Macros
11g
CARBS
31g
FAT
53g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
Contains these allergens
FISH
CRUSTACEAN SHELLFISH
Frequently Asked Questions
What kind of seafood can I use in a seafood salad?
How can you stop seafood from becoming rubbery and overcooked?
What's the best dressing for a seafood salad?
Can I use canned seafood for this dish?
How to tell if the seafood is fresh?
How to properly defrost frozen seafood?
How long to let the salad sit before serving?
Can I add other ingredients to my salad other than seafood and vegetables?
Should the seafood be warm or cold in a seafood salad?
What is the ratio of seafood to vegetables?