Italian Seafood Salad

Name: Italian Seafood Salad
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings Freshly ground black pepper; 454 grams cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings; 355 milliliters dry white wine; 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise; 118 milliliters fresh flat-leaf parsley leaves, lightly packed; 4 cloves teaspoons minced garlic; 8 servings Kosher salt; 59 milliliters freshly squeezed lemon juice (2 lemons); 1 Grated zest of lemon; 2 lemons; 79 milliliters limoncello liqueur; 907 grams fresh mussels; 1 Tbsp Old Bay seasoning; 118 milliliters good olive oil; 2 teaspoons dried oregano; 3 mediums plum tomatoes, seeds and pulp removed and medium-diced; 1 teaspoons crushed red pepper flakes; 454 grams sea scallops, halved crosswise; 680 grams (16- to 20-count) peeled and deveined shrimp

Italian Seafood Salad is a gluten free, dairy free, and pescatarian main course. One serving contains 409 calories, 34g of protein, and 17g of fat. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of lemon zest, lemon juice, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Watch how to make this recipe.

Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer or slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.

Ingredients you will need

Old Bay Seasoning

Shrimp

Water

Salt

Equipment you will use

Slotted Spoon

Skimmer

Bowl

Pot

Add the wine to the poaching liquid and bring to a boil.

Ingredients you will need

Wine

Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.

Ingredients you will need

Squid

Scallops

Shrimp

Equipment you will use

Skimmer

Bowl

Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open. Turn off the heat and set aside until the mussels in the broth are cool enough to handle.

Ingredients you will need

Mussels

Pasta Shells

Broth

Remove the mussels from the shells and add to the bowl.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Bowl

Add 12 of the shells to the seafood and discard the rest. Set aside 1/2 cup of the poaching liquid, discarding the rest.

Ingredients you will need

Seafood

Pasta Shells

Drain the seafood in a colander and put it all back into the bowl.

Ingredients you will need

Seafood

Equipment you will use

Colander

Bowl

For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Be careful: Overcooked garlic will be bitter.)

Ingredients you will need

Red Pepper Flakes

Oregano

Garlic

Add the tomatoes and cook over medium heat for 2 more minutes.

Ingredients you will need

Tomato

Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute.

Ingredients you will need

Lemon Juice

Lemon Zest

Limoncello

Pepper

Salt

Pour the sauce over the seafood and toss gently.

Ingredients you will need

Seafood

Sauce

Add the fennel and parsley.

Ingredients you will need

Parsley

Fennel

Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.

Ingredients you will need

Lemon

Wrap

Equipment you will use

Plastic Wrap

To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.

Ingredients you will need

Seasoning

Pepper

Juice

Lemon

Salt

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper 454grams

cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings 355milliliters

dry white wine 1small

fennel bulb, trimmed, cored, and thinly sliced crosswise 118milliliters

fresh flat-leaf parsley leaves, lightly packed 4cloves

teaspoons minced garlic 8servings

Kosher salt 59milliliters

freshly squeezed lemon juice (2 lemons)1

Grated zest of lemon 2

lemons 79milliliters

limoncello liqueur 907grams

fresh mussels 1Tbsp

Old Bay seasoning 118milliliters

good olive oil 2teaspoons

dried oregano 3mediums

plum tomatoes, seeds and pulp removed and medium-diced 1teaspoons

crushed red pepper flakes 454grams

sea scallops, halved crosswise 680grams

(16- to 20-count) peeled and deveined shrimp

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.