Citrus Marinated Seafood Salad

Citrus Marinated Seafood Salad


1 person made this

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

Launa Northern Territory, Australia

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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