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Italian Seafood Salad Recipe

Italian Seafood Salad  Recipe
  • Category

    Appetizers and Hors d'Oeuvres

  • Cusine



1/2 pound dry-packed bay or sea scallops, cut into 1/2-inch pieces

2 teaspoons grated zest and 1 cup juice from 8 to 10 lemons, divided

1 pound large shrimp, peeled and deveined

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon baking soda

4 medium cloves garlic, 2 crushed and 2 minced, divided

1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

2 pounds

5 whole peppercorns

2 bay leaves

1 pound cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise

1/4 cup packed minced flat-leaf parsley leaves and tender stems

Dash cayenne pepper

Dash ground coriander seed

Freshly ground black pepper

2 stalks celery, sliced thinly on the bias

1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias


In a nonreactive bowl, combine scallops with 6 tablespoons lemon juice and toss well. Refrigerate for at least 1 hour and up to 2 hours. Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes. In a large saucepan, heat 2 crushed cloves garlic in 1 tablespoon oil over medium heat until golden, about 4 minutes. Add 1 cup water and bring to a simmer over high heat. Add mussels, cover, and cook until all mussels have opened, about 3 minutes. Using a slotted spoon, transfer mussels to a large bowl and refrigerate until chilled. Add 4 cups cold water to mussel-steaming liquid, along with 2 tablespoons lemon juice, peppercorns, and bay leaves. Add shrimp and squid to poaching liquid and set over medium-high heat. Cook over medium-high heat, stirring occasionally, until liquid temperature reaches 170 degrees F on an instant-read thermometer. Continue cooking until shrimp are cooked through and no longer translucent in the center. Using a slotted spoon, transfer shrimp and squid to a large bowl, then refrigerate until chilled. Discard poaching liquid, peppercorns, and bay leaves. Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup lemon juice, lemon zest, remaining 1/2 cup olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed . Whisk well. Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and pepper and toss well. Mix in 10 shell-on mussels. Dressed seafood can be refrigerated for up to 2 days and will improve in flavor during that time. When ready to serve, add celery and fennel to seafood salad and toss well. Season with salt and pepper and serve chilled.