Photo of Italian seafood salad by WW

Italian seafood salad

2
Point(s)
Total Time
2 hr 40 min
Prep
25 min
Cook
15 min
Serves
4
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(s)

3 slice(s)

Bay leaf

2 leaf/leaves

Uncooked onion(s)

1 small, white or yellow, halved

Uncooked shrimp

8 oz, medium, peeled and deveined

Uncooked scallop(s)

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(s)

1 cup(s), very thinly vertically sliced

Uncooked red onion(s)

cup(s), chopped, very thinly sliced

Fresh parsley

¼ cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: about 1 cup