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Monaco Seafood Salad (Salade de Fruit de Mer)

A decadent main course salad that you will make again and again !
Course Salad
Cuisine Monegasque
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 main course servings
Calories 906kcal
Author International Cuisine


  • 2 lb seafood blend mussels, scallops, calamari, shrimp
  • 2 lobster tails split for cooking
  • 2 king crab legs or other crab in season
  • 1/2 lab fresh baby greens
  • 10 kalamata olives
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinaigrette
  • lemon for garnish


  • Turn on the oven to 325 degrees Put the king crab legs on a cookie sheet and warm for about 20 minutes. While the crab is cooking, put on a pot of water to boil for the lobster tails, add seafood seasoning if you like although it is not necessary. Once the water is boiled add in the lobster tails and cook until the shell is pink and curled. Remove and set aside
  • In a skillet warm up the olive oil and butter and place the seafood blend in the skillet. Cook until the mussels are open and seafood is tender and shrimp are pink. (reserve the liquid)
  • On a plate put the greens down first and then arrange the seafood.
  • Add in some olives.
  • In a bowl mix together the liquid from the skillet that cooked the seafood blend along with the balsamic vinaigrette.
  • Pour over the salad and serve with lemon quarters and some French bread for a decadent treat.


Calories: 906kcal | Carbohydrates: 16g | Protein: 66g | Fat: 64g | Saturated Fat: 21g | Cholesterol: 251mg | Sodium: 2569mg | Potassium: 1056mg | Fiber: 1g | Sugar: 1g | Vitamin A: 788IU | Calcium: 98mg | Iron: 2mg