Citrus Marinated Seafood Salad

    4 hours 30 minutes

    I love the colour and flavours of this summer salad. Prawns and scallops are combined with capsicums and olives in a lemon garlic marinade.


    Northern Territory, Australia
    1 person made this

    Serves: 6 

    • Marinade
    • 1/2 cup fresh lemon juice
    • 1 cup olive oil
    • 2 cloves garlic, finely diced
    • 1 tablespoon Dijon mustard
    • 1 pinch chilli flakes, to taste
    • Sea salt and ground pepper, to taste
    • Salad
    • 2 cups (500ml) dry white wine
    • 2 cups (500ml) water
    • 750g prawns, shelled and deveined
    • 750g scallops
    • 1 red capsicum, cut into thin strips
    • 1 yellow capsicum, cut into thin strips
    • 1 red onion, thinly sliced
    • 1/2 cup seeded kalamata olives
    • 3 sprigs of parsley, finely diced
    • 1 lemon, halved and thinly sliced
    • Lettuce, for serving

    Preparation:20min  ›  Cook:10min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. Marinade: Combine all the marinade ingredients in a glass bowl and whisk to combine. Taste and adjust seasoning if required.
    2. Seafood: In a large saucepan combine the wine and water then bring to a boil.
    3. Add the prawns then cover and simmer for 3 to 4 minutes or until they just cooked in the centre. Remove with a slotted spoon to a colander to drain.
    4. Bring the liquid back to the boil then add the scallops and cook for 2 to 3 minutes until the centre is opaque. Remove with a slotted spoon to a colander to drain.
    5. Salad: In a large bowl combine the capsicums, onion, olives, parsley and cooked seafood.
    6. Pour over the marinade and stir well to combine.
    7. Put in the fridge for at least 4 hours or even overnight. Stir occasionally to make sure all the ingredients are evenly exposed to the marinade.
    8. To Serve: Lay a lettuce on the serving dish. Scoop the salad from the bowl leaving behind the surplus marinade. Garnish with lemon.

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