Italian seafood salad

Name: Italian seafood salad
Prep time: 25 min
Cook time: 15 min
Total time: 160 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 slice(s) Lemon slice; 2 leaf/leaves Bay leaf; 1 small Uncooked onion white or yellow, halved; 8 oz Uncooked shrimp medium, peeled and deveined; 8 oz Uncooked scallops small bay scallops; 8 oz Uncooked calamari rings and tentacles; 1 Tbsp Lemon zest; 0.25 cup(s) Fresh lemon juice; 1.5 Tbsp Extra virgin olive oil; 1 tsp Dried oregano; 0.75 tsp Kosher salt; 0.5 tsp Crushed red pepper flakes; 2 large clove(s) Garlic minced; 1 cup(s) Uncooked fennel bulb very thinly vertically sliced; 0.333 cup(s), chopped Red onion very thinly sliced; 0.25 cup(s) Fresh parsley

Points®

Total Time

2 hr 40 min

Prep

25 min

Cook

15 min

Serves

Difficulty

Easy

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 flavors 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.

Ingredients

Lemon slice

3 slice(s)

Bay leaf

2 leaf/leaves

Uncooked onion

1 small, white or yellow, halved

Uncooked shrimp

8 oz, medium, peeled and deveined

Uncooked scallops

8 oz, small bay scallops

Uncooked calamari

8 oz, rings and tentacles

Lemon zest

1 Tbsp

Fresh lemon juice

¼ cup(s)

Extra virgin olive oil

1½ Tbsp

Dried oregano

1 tsp

Kosher salt

¾ tsp

Crushed red pepper flakes

½ tsp

Garlic

2 large clove(s), minced

Uncooked fennel bulb

1 cup(s), very thinly vertically sliced

Red onion

⅓ cup(s), chopped, very thinly sliced

Fresh parsley

¼ cup(s)

Instructions

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

Italian seafood salad

Ingredients

Instructions

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