Description
Ina Garten’s seafood salad brings Mediterranean coastal flavors to your table with fresh shrimp, crab, and a zesty lemon-herb dressing. Crisp ingredients and delicate seafood combine for an elegant lunch or dinner starter that will transport palates straight to seaside dining.
Ingredients
Scale
Seafood:
- 1 ½ pounds (16- to 20-count) peeled and deveined shrimp
- 1 pound sea scallops, halved crosswise
- 1 pound cleaned fresh calamari, sliced crosswise in ½-inch-thick rings
- 2 pounds fresh mussels
Seasonings and Aromatics:
- 1 tablespoon Old Bay seasoning
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
- Kosher salt
- Freshly ground black pepper
Additional Ingredients:
- 1 ½ cups dry white wine
- ½ cup good olive oil
- 3 plum tomatoes, seeds, and pulp removed and medium-diced
- ⅓ cup limoncello liqueur
- Grated zest of 1 lemon
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup fresh flat-leaf parsley leaves, lightly packed
- 2 lemons
Instructions
- Prepare a large pot with 2.8 liters (3 quarts) of water, combining Old Bay seasoning and salt for the poaching liquid.
- Gently immerse shrimp into the seasoned water, allowing them to simmer for precisely 3 minutes before carefully transferring to a large mixing bowl.
- Introduce white wine to the remaining poaching liquid, bringing it to a robust boil, then delicately add scallops and simmer for 2 minutes before transferring to the seafood bowl.
- Return the liquid to a vigorous boil, submerge calamari, and poach for 2-3 minutes until just tender, then transfer to the seafood collection.
- Reintroduce the liquid to a boil, add mussels, cover the pot, and steam for 4-5 minutes until shells fully open. Discard any unopened shells, cool slightly, and extract mussel meat, reserving 12 decorative shells.
- Strain and reserve 120 milliliters () of the poaching liquid, draining the seafood thoroughly and returning it to the mixing bowl.
- In a medium sauté pan, warm olive oil and infuse with minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute to release aromatic oils.
- Incorporate diced tomatoes, simmering for 2 minutes, then add reserved poaching liquid, limoncello, lemon zest, lemon juice, salt, and black pepper, cooking for an additional minute to meld flavors.
- Gently fold the warm dressing over the seafood, ensuring even coating without breaking delicate pieces. Introduce thinly sliced fennel and freshly chopped parsley.
- Thinly slice one lemon half and fold into the salad. Cover with plastic wrap and refrigerate for a minimum of 3 hours or overnight to allow flavors to develop.
- Prior to serving, sprinkle with additional salt, freshly ground black pepper, and squeeze remaining lemon juice. Taste and adjust seasoning as needed. Serve chilled or at ambient temperature.
Notes
- Prevent seafood from becoming tough by cooking each type precisely until just tender.
- Refrigerate the salad for minimum 3 hours, allowing flavors to blend and ingredients to cool completely.
- Sample and adjust seasonings right before serving, enhancing taste with extra salt, pepper, or citrus notes.
- Remove unopened mussels immediately after cooking to guarantee food safety and optimal freshness.
- Select fresh, high-quality seafood from reputable markets to ensure the best flavor and texture in your final dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg