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Vonciels Seafood Salad

This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family.

Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 1 pound large shrimp, peeled and deveined
    • 1 pound scallops, rinsed and patted dry
    • 1 (6 ounce) can crabmeat, drained and flaked
    • 1 (12 ounce) can water packed tuna, drained and flaked
    • salt and pepper to taste
    • 1 tablespoon seafood seasoning, such as Old Bay™
    • 1 cup mayonnaise, or to taste
    • 2 tablespoons yellow mustard
    • ½ teaspoon garlic powder, or to taste
    • 1 teaspoon dried oregano
    • ½ teaspoon ground turmeric
    • 2 tablespoons white sugar
    • 1 large green bell pepper, chopped
    • 2 stalks celery, chopped
    • 5 hard-cooked eggs, chopped
    • 1 hard-cooked egg, sliced
    • ½ teaspoon paprika, as garnish

Directions

  1. Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
  2. Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
  3. Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
  4. Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.