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seafood

Mare Salad (Italian Seafood Salad)

1 · Dec 20, 2010 · Leave a Comment

This is a delicious Italian seafood salad with chickpeas. Divine!

  • 1/2 pound of fresh, small scallops, parboiled for a very short time – just until done – in a 50/50 mixture of white wine and
    water – use Cape or bay scallops if you can get them.  If using the large sea scallops you will have to slice them in halves or quarters.
  • 1 dozen pitted Kalamata olives, diced
  • 3 stalks celery, diced
  • 15 ounce can of chickpeas, drained, rinsed (peel the tough
    skins off, or cook from scratch instead of using canned)
  • 1 medium red onion, diced (be sure not to use too much – the red onions are pretty gigantic in the supermarket these days)
  • 2 Tb. flat italian parsley, diced
  • 2 Tb. olive oil
  • 2 Tablespoons red vinegar
  • 2 Tablespoons white vinegar
  • salt and pepper

Mix it together and let marinate overnight.

Notes:

  • You can add 1/2 pound sliced cooked squid. Only parboil the squid for 30 seconds or it will become tough and rubbery.
  • Do not use any “imitation seafood” or “seafood legs” or any of those fake crab products – they are often made with wheat.

Appetizers, Christmas, Dairy Free, Fish and Seafood, Holidays, Recipes, Salads and Dressings gluten free, salad, seafood

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