Scallop & Calamari Salad with Pistachio Gremolata
Recipe type: Entree Salad
Serves: 2
This seafood-centric salad is refreshing and light but certainly satisfying enough to serve as a main course and can easily be doubled or tripled.
  • 4 large (U10) Sea Scallops, patted dry
  • 4 Calamari Tubes, cleaned and patted dry
  • 4 leaves Bibb (Butterhead) Lettuce, rinsed and dried well
  • ½ large Fennel Bulb, shaved on a mandoline or very thinly sliced
  • ¼ c. Unsalted Pistachios, shelled and chopped
  • 2 Tbsp. Mint, minced, divided
  • 1 Tbsp. Italian Parsley, minced
  • ½ tsp. Sugar
  • zest of 1 Orange
  • Fresh Lemon Juice
  • Extra Virgin Olive Oil
  • Red Pepper Flakes
  1. To make the Orange-Pistachio Gremolata, combine chopped pistachios, 1½ Tbsp. mint, parsley, and orange zest in a small bowl. Season with salt and pepper, lemon juice (about ½ tsp.), and olive oil (about 1 Tbsp.). Stir to combine, set aside.
  2. In a medium bowl, toss shaved fennel with ½ Tbsp. mint, a pinch of red pepper flakes, sugar, lemon juice and olive oil (about ½ Tbsp. each). Set aside.
  3. Lightly coat a skillet (I used cast iron) with olive oil and place over medium-high heat. Sear calamari tubes on all sides, until they've taken on a little color and are opaque, 3-4 minutes total. Remove from pan, place on cutting board. Heat a little more oil in the pan and sear the scallops, about 2 minutes on each side, 4 minutes total. Once you have set them in the hot pan, do not move them around or you won't achieve a good sear. While the scallops are cooking, slice the calamari tubes crosswise, in ¼ to ½ inch intervals, to create rings. Toss calamari rings with fennel and adjust seasoning if needed.
  4. To plate, arrange 2 lettuce leaves on each plate. Mound fennel and calamari over the lettuce. Place 2 scallops on top of each salad. Sprinkle with sea salt and spoon gremolata over the top.
Gremolata is a mixture of chopped herbs and citrus peel that is often used to add brightness to heavier meat dishes like Osso Buco.
Recipe by strawberryplum at