Seafood Salad With Garlic And Oil
Recipe type: seafood, salad
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is a perfect dish for entertaining, but it's easy enough to make anytime. It's clean, fresh, and delicious, and it will keep you healthy!
  • 1 Tbs white vinegar
  • sea salt
  • 2 sticks of Huang Qi (Astragalus), if using
  • 2 lb large shrimp, deveined, but tails left on
  • 1-1/2 lb squid, cleaned and bodies sliced into rings (cut up tentacles if you like them)
  • 1 lb sea scallops, halved if very large
  • 2 dozen little neck clams, scrubbed well
  • 8 ribs of celery, chopped
  • 1 small onion, finely chopped
  • ¼ cup extra-virgin olive oil
  • 1 whole head of garlic, cloves minced
  • dried hot red pepper flakes, to taste (optional)
  1. Fill a big pot with water. Add vinegar and a handful of salt and Huang Qi (optional) and bring to a boil.
  2. Add the shrimp and cook just until done, about 3 minutes. Transfer the cooked shrimp to a bowl using a slotted spoon.
  3. Bring the water back to a boil and add the squid. Cook until done, about 3 to 5 minutes. Transfer to the bowl with a slotted spoon.
  4. Bring the water back to a boil and add the scallops. Cook until done, about 5 minutes. Transfer these in the same manner.
  5. Pour most of the water out of the pot, leaving about 2 inches of water in the pot. Add the clams gently, trying to keep them in a single layer. Cover the pot and let the clams cook until the shells are opened, about 10 minutes. Discard any clams that do not open. Drain and transfer to the bowl with the rest of the seafood.
  6. Add the celery and onion to the seafood.
  7. The seafood can now be covered and stored in the refrigerator if you are not planning on serving it right away (I often make this the day before).
  8. Heat the oil in a small pot. Add the garlic and red pepper flakes and simmer, stirring occasionally, just until the garlic starts to brown, being careful not to let it burn.
  9. When you are ready to serve the seafood, drizzle the oil all over the top. Enjoy!
Recipe by Kitchen of Youth at