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Cool Summer Side Dish: Pickled Seafood Salad

Step your lunch game up a notch with this easy yet elegant shrimp-and-scallop dish

The last thing you want to eat on a hot summer day is a heavy, greasy meal. So when chef, instructor, and Today-show stylist Ashton Keefe approached us with this simple summer seafood salad from her new cookbook, we knew we found a keeper that's sure to become our go-to side, snack, and light lunch. Here, heart-healthy shrimp and scallops get a modest dressing of champagne vinegar and olive oil;a bright garnish of cucumber, fennel, and dill adds a satisfying crunch. Make it for yourself instead of a carb-filled sandwich or as a starter before guests arrive for an alfresco meal.  Then check back here in the next few weeks for more of Keefe's approachable, delicious recipes.

Pickled Seafood Salad
Serves 4

- 1 shallot, minced
- ¼ cup champagne vinegar
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt, divided
- ½ teaspoon sugar
- ½ cucumber, thinly sliced
- 1 fennel bulb, thinly sliced
- ½ lb. shrimp, peeled and deveined
- ½ lb. bay scallops
- dill for garnish

In a medium bowl whisk shallot with vinegar, olive oil, ½ teaspoon salt, sugar, cucumber, and fennel.

Bring a small pot up to a simmer and season with remaining salt. Blanch shrimp for 1-2 minutes until opaque. Repeat for scallops. Place seafood in dressing and allow the mixture to sit for 20-30 minutes until it’s just slightly pickled.

Divide among plates and garnish with dill.