Italian seafood salad
2 hr 40 min
A trio of fresh seafood—shrimp, bay scallops, and calamari—gently poaches until just tender and soaks in a garlicky, lemony marinade along with crunchy fennel and slivered red onion. It’s a great make-ahead dish, as the flavours need at least a couple of hours to marry; you can make it up to one day in advance. We love using fresh seafood here, but for convenience you can use 1 ½ pounds of frozen seafood medley instead; follow the package instructions for thawing and cooking.
1 medium, halved and sliced (using only 3 slices)
1 small, white or yellow, halved
8 oz, medium, peeled and deveined
8 oz, small bay scallops
Uncooked boneless squid
8 oz, rings and tentacles
Fresh lemon juice
Extra virgin olive oil
Crushed red pepper flakes
2 clove(s), large, minced
Uncooked fennel bulb(s)
1 cup(s), very thinly vertically sliced
Uncooked red onion(s)
⅓ cup(s), sliced, very thinly sliced
- In a large saucepan, combine 6 cups water, lemon slices, bay leaves, and halved onion. Bring to a boil over high heat; reduce the heat to medium, and cook for 10 minutes. Remove and discard the onion; keep the lemon and bay leaves in the water.
- Place a large bowl of ice water by the stovetop. Add the shrimp to the boiling liquid; adjust the heat to maintain a simmer and cook until just done, 2 to 3 minutes. Using a slotted spoon or skimmer, remove the shrimp and place in the bowl of ice water. Add the scallops to the boiling liquid; adjust the heat to maintain a simmer and cook until just done, about 2 minutes. Using a slotted spoon or skimmer, remove the scallops and add to the bowl of ice water. Add the calamari to the boiling liquid; adjust the heat to maintain a simmer and cook until just done, 1 to 2 minutes. Using a slotted spoon or skimmer, remove the calamari and add to the bowl of ice water. Discard the lemon slices and bay leaves.
- Meanwhile, in a large bowl, whisk together the lemon zest, lemon juice, oil, oregano, salt, pepper flakes, and garlic. Drain the seafood mixture; pick out and discard any ice cubes. Add the drained seafood, fennel, red onion, and parsley to the lemon mixture; toss gently to combine. Refrigerate for 2 to 24 hours before serving.
- Serving size: about 1 cup