Lemon Oregano Seafood Salad

Scallops, shrimp & calamari grilled & then tossed in a garlicky, herb & lemon marinade & served either as an appetizer or as a main, makes the perfect addition to a light & fresh Easter menu. 

Easter for me was seafood & family. I was born & raised in Sydney, Australia, half a world away from where I now live in small town USA. Good Friday was fish, oysters, prawns & lots of good Aussie wine. It’s always been my favorite time of year: The temps drop to something a little more bearable; the trees show their first signs of burnt orange; my family & friends gather around & lots of hot-cross buns dripping in butter were consumed. It was rowdy & fun. And I miss it. So this is a little ode to my homeland & those who I’ve gathered around the table with during my favorite holiday of the year. 

There’s something profoundly beautiful about the subtle hue of raw seafood. My preference is to work with most seafood in its whole state but that’s hard to find in landlocked Indiana. Plus many Americans & Canadians dont want to mess with cleaning seafood, especially if there’s a head & a couple of eyeballs. That’s been my experience in developing recipes & food styling here. It’s different from what I’m used to but most things are for me here.  I roll with it & make the most of what’s available to me. I’m all about sourcing locally but when an Aussie girl who was raised on seafood has to have her fix, well it’s not going to be local here in the mid west. I do buy American though, mostly wild & sustainable. 

This is a pretty straightforward recipe – grill the seafood then pop it into a herbaceous marinade for 30 minutes. Most seafood is delicate & unforgiving if overcooked so the general rule – less is more.

Serve Lemon Oregano Seafood Salad as an appetizer or as a main with a simple leaf salad & some crispy roasted potatoes. And your favorite white wine or beer. I love beer & seafood together. 

Off topic here, but isn’t this background fantastic? It’s a giant Dutch barn door. My friend Missy gave it to me on the weekend. This makes her even more fabulous than this old barn door, if that is even possible. If one can be in love with a prop then I’m in love with this barn door. Thanks Missy xo.

Happy memories are made around the table & enjoying good food with family. I hope this Easter you get to make some memories to cherish. And if “cherish” is a stretch, at least I hope you enjoy some really good food. Whether you’re cooking a traditional Easter feast or being adventurous & trying something new, take the time to enjoy & be grateful  Bye for now,

Love seafood & want to try some more? Then check out these mouth-watering recipes: 

• Spicy Creole Shrimp Street Tacos
• Thai Basil Mussel & Shrimp Stir-Fry
• Cantonese Black Bean Shrimp
• Spicy Sambal Shrimp with Mango Salad

Lemon Oregano Seafood Salad

2018-03-26 22:07:09

Save Recipe

Print

Ingredients

1. 16 large raw shrimp (prawns)
2. 12 large raw scallops
3. 1 lb (453g) raw calamari rings & tentacles
4. pinch of salt & pepper
5. 1/4 cup lemon juice
6. 2 tablespoons white wine vinegar
7. 2 tablespoons olive oil
8. 1/2 cup diced red onion
9. 1/3 cup chopped fresh Italian parsley
10. 1 tablespoon chopped fresh oregano
11. 2 teaspoons crushed red peppers (chili flakes)
12. 2 garlic cloves, minced
13. small lettuce leaves & lemon wedges for serving
14. LEMONY DRESSING (optional)
15. 1/3 cup mayonnaise
16. 3 tablespoons lemon juice
17. 2 teaspoons honey
18. 1 garlic clove, minced
19. pinch of salt

Instructions

1. Peel & devein shrimp leaving their tails intact. Remove the small muscle from the side of each scallop if it’s still attached. Place shrimp, scallops & calamari on a baking sheet lined with paper towel to absorb any moisture. Sprinkle with salt & pepper.
2. Cook the seafood on hot greased grill or griddle pan over medium-high heat for 2 to 3 minutes per side or until grill marks appear & seafood is just cooked.
3. Combine juice, vinegar, oil, onion, parsley, oregano, crushed red pepper, garlic & a pinch of salt & pepper in a medium bowl. Add the seafood; stir until well combined. Cover & chill for 30 minutes.
4. To make the lemony dressing: whisk all the ingredients together in a small bowl; cover. Chill until you’re ready to serve the salad.
5. Arrange the seafood on a platter. Serve as an appetizer or as a main with lettuce, lemon wedges, lemony dressing & potato wedges or fries.

By Lovoni

Fresh Hunger https://freshhunger.com/