Description
Packed with flavors of the sea, this Italian Seafood Salad offers perfectly poached shrimp, scallops, calamari and mussels tossed in a tangy lemon dressing. This seafood appetizer is a must add to your Feast of the Seven Fishes menu.
Ingredients
- 1 pound medium to large, deveined shrimp (tail-on)
- 1 pound sea scallops, cut into four pieces each
- 1 1/2 pound mussels
- 1 pound calamari tubes and tentacles
- 1 box seafood stock
- 1 can coconut milk
- Juice of two lemons, plus extracted lemons
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 1/2 cup celery, sliced thin on the bias
- 2 tablespoons chopped celery leaves
- 1 tablespoon fresh parsley
- Lemon wedges for serving
For the Lemon Dressing:
- 1/2 cup fresh lemon juice
- 1/3 cup olive oil
- 1 tablespoon fresh chopped parsley
- 1 tablespoon lemon zest
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine all dressing ingredients in a jar, shake well, and taste for seasoning. Store in the fridge.
- Soak mussels in cold water for 5-10 minutes to remove sand and/or grit.
- Remove the foot from the scallops. Rinse and cut into quarters.
- Rinse the calamari tubes and tentacles (if using) and cut the tubes into 1″ rings.
- If needed, devein the shrimp and remove the shell. Leave a few of the shrimp with the tail-on for presentation.
- In a pot, combine seafood stock, coconut milk, lemon juice, extracted lemons, bay leaves, salt and peppercorns. Bring to a boil, then simmer for 5-10 minutes.
- Add the seafood to the broth in individual batches, ensuring they cook evenly. Transfer each cooked seafood batch to an ice bath to stop the cooking process. Cook mussels last to prevent affecting other seafood.
- In a bowl, combine the poached calamari and scallops. Be sure to remove any excess water from the ice bath.
- Cut the shrimp into two or three pieces each, depending on size. Keep a few of the shrimp whole, with the tail-on for presentation. Add to the bowl with the calamari and scallops.
- Remove most of the mussels from shells, leaving a few for plating. Add to the bowl.
- Chill the seafood in the fridge for at least 15 minutes.
- When ready to serve, add the celery and celery leaves. Drizzle with lemon dressing. Gently toss to coat.
- Taste. If needed, add more dressing.
- Serve in a bowl or platter, garnished with parsley, cracked black pepper, and lemon wedges.
Notes
- Ensure all seafood is fresh and properly cleaned/rinsed before poaching.
- Use a large pot to accommodate all seafood batches during poaching to prevent overcrowding and uneven cooking.
- Have the poaching liquid just to a gentle simmer.
- Poach each type of seafood separately to ensure they are cooked perfectly without overcooking.
- Calamari will cook rather quickly. Overcooking can result in a rubbery texture.
- Test the doneness of seafood by its texture and color, avoiding rubbery or opaque appearances.
- Use an ice bath to promptly cool down the cooked seafood and halt the cooking process, preventing overcooking.
- Reserve a few shrimp with tails for presentation when serving the salad.
- Add additional vegetables to your liking. Carrots and/or thinly sliced fennel make great additions.
- Adjust the amount of lemon dressing according to personal taste preferences, drizzling more if desired.
- Garnish the final dish with fresh parsley and cracked black pepper. Serve with lemon wedges.
- Store leftovers in an airtight container in the refrigerator for up to 1-2 days for optimal freshness.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood
Keywords: Authentic Italian seafood salad recipe, Best lemon dressing for seafood salad, calamari, Celebratory Italian seafood salad recipe, charlotte fashion plate, cook, Delicious seafood salad for holiday gatherings, feast of the seven fishes, Feast of the Seven Fishes holiday tradition seafood salad, Feast of the Seven Fishes seafood salad, fish, fish and seafood, healthy meals, healthy recipe, Holiday recipe, Holiday seafood dish, Holiday seafood salad with shrimp, how to clean clams, how to clean mussels, how to clean scallops, how to clean seafood, How to make a refreshing Italian seafood salad, how to make seafood salad, Italian recipe, Italian seafood recipe, Italian seafood salad, keto, keto diet, keto friendly, keto recipe, lemon dressing recipe, mussels, party food, poaching, recipes, salad, salads, scallops, Seafood feast, Seafood salad, Seafood salad recipe, shrimp, squid, Step-by-step Italian seafood salad guide, Traditional Italian seafood salad preparation