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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine half the olive oil with the garlic and crushed red pepper in a large sauté or frying pan and heat together over medium heat until the garlic begins to lightly brown (approximately 5 minutes). Be very careful not to burn the garlic as it will turn bitter. | 2. Once the garlic has browned, increase the heat to high and add the scallops. Sauté until the scallops just turn white (about 1-2 minutes), turn for a few seconds till just cooked through, then transfer the scallops to a bowl using a slotted spoon. | 3. Now, add shrimps and saute, tossing until shrimps become opaque and are just cooked; remove with slotted spoon to the same bowl. | 4. Next, add the calamari rings and tentacles to the hot pan and sauté until tender and opaque (approx 2-3 minutes). Transfer to the bowl with the scallops and shrimp and season with half the salt and pepper. | 5. While the seafood is still warm, mix in the remaining olive oil, salt and pepper along with the peppers, onion, fennel, lemon zest, lemon juice and parsley. Toss together well. | 6. Can be served immediately but the flavors develop as the salad sits. If not serving right away, refrigerate until serving time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	tablespoons	divided	25.2167	0.0	5.61	0.1417
garlic clove	4		chopped	25.2167	0.0	5.61	0.1417
red pepper flake	1/8	teaspoon	crushed	25.2167	0.0	5.61	0.1417
sea scallop	8			-	-	-	-
squid ring	1			25.2167	0.0	5.61	0.1417
salt	1	teaspoon	divided	-	-	-	-
black pepper	1/4	teaspoon	ground divided	1.4432	0.3677	0.0597	0.0187
large shrimp	3/4		peeled deveined	25.2167	0.0	5.61	0.1417
red bell pepper	1/2	cup	sliced	25.2167	0.0	5.61	0.1417
yellow bell pepper	1/2	cup	sliced	25.2167	0.0	5.61	0.1417
red onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
fennel	1/2	cup	sliced	13.485	3.1755	0.5394	0.087
lemon zest	1			25.2167	0.0	5.61	0.1417
lemon tb	1			25.2167	0.0	5.61	0.1417
flat leaf italian parsley	1/4	bunch	chopped	25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.