Italian seafood salad
2
Points®
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
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 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
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
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