Description
Discover how to make a delicious Italian seafood salad with this easy recipe. Learn the secrets to creating a refreshing and flavorful dish perfect for any occasion.
Ingredients
- 1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
- 2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
- 1 pound (450g) large shrimp, peeled and deveined
- 1/2 teaspoon (3 ml) kosher salt, plus more to taste
- 1/4 teaspoon (1 ml) baking soda
- 4 medium cloves garlic, 2 crushed and 2 minced, divided
- 1/2 cup plus 1 tablespoon (135ml) vegetable oil, divided
- 2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
- 5 whole peppercorns
- 2 bay leaves
- 1 pound (450g) 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 (3/4 ounce; 20g)
- Dash cayenne pepper
- Dash ground coriander seed (optional)
- Freshly ground black pepper
- 2 stalks celery, sliced thinly on the bias (6 ounces; 170g)
- 1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)
Instructions
- Place the scallops in a nonreactive container, pour in 6 tablespoons of lemon juice, and mix thoroughly. Chill in the refrigerator for a minimum of 1 hour and up to 2 hours.
- While that chills, in a separate container, coat the shrimp with salt and baking soda, then refrigerate for half an hour.
- In a large pot, warm 1 tablespoon of oil with 2 crushed garlic cloves over medium heat until the garlic turns golden, about 4 minutes. Pour in 1 cup of water and bring to a simmer on high heat. Add the mussels, cover the pot, and cook until the mussels open, roughly 3 minutes. Remove the mussels with a slotted spoon, place them in a large bowl, and refrigerate until cold.
- Add 4 cups of cold water to the liquid used for steaming the mussels, along with 2 tablespoons of lemon juice, peppercorns, and bay leaves. Introduce the shrimp (without rinsing) and squid to this poaching liquid, setting the heat to medium-high. Stir occasionally and let cook until the temperature of the liquid reaches 170°F using an instant-read thermometer. Ensure the shrimp are fully cooked and opaque in the center. Be cautious that the water temperature doesn’t exceed 170°F. Once done, use a slotted spoon to transfer the shrimp and squid to a large bowl, then refrigerate to cool down. Discard the poaching liquid, peppercorns, and bay leaves.
- Take all but 10 mussels out of their shells and discard the shells. Slice the shrimp in half lengthwise. In a medium bowl, mix together the parsley, the remaining 1/2 cup of lemon juice, lemon zest, the leftover 1/2 cup of olive oil, the remaining minced garlic, cayenne pepper, and coriander seed (if desired). Whisk the mixture thoroughly.
- Drain the scallops. Combine the scallops, shrimp, squid, shelled mussels, and the dressing in a large bowl. Season with salt and pepper, and mix well. Include 10 mussels with shells in the mixture. Store the dressed seafood in the refrigerator for up to 2 days to enhance the flavors.
- When it’s time to serve, add celery and fennel to the seafood mixture and toss thoroughly. Ensure the celery and fennel are added no more than 30 minutes before serving to maintain their crunch. Season with salt and pepper, and serve cold.
Notes
- Thoroughly chill scallops in lemon juice for enhanced flavor and texture.
- Monitor water temperature when poaching shrimp and squid to avoid overcooking.
- Add celery and fennel just before serving to maintain their crunch and freshness.
