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Italian Seafood Salad
Serves 6
4.34
from
9
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Servings
6
Ingredients
1x
2x
3x
½
lb.
medium shrimp
peeled, deveined and tails removed
½
lb.
bay scallops
½
lb.
calamari
a mix of sliced tubes and tentacles
½
bulb of fennel
thinly sliced, shocked in ice water and dried
¼
of a red onion
thinly sliced, shocked in ice water and dried
1
celery stalk
thinly sliced
½
cup
halved castelvetrano olives
½
cup
chopped fresh parsley
½-1
tsp
chopped calabrian chilis
depending how spicy you'd like it
¼
lb.
lump crab meat
picked through to make sure there are no shells
Zest of 2 lemons
Juice of 1 lemon
plus more to taste
⅓
cup
olive oil
plus more to taste
Kosher salt and pepper
to taste
Instructions
Heat a steamer over medium heat until simmering. Prepare a large ice bath.
Steam shrimp for 2-5 minutes until cooked. Transfer to the ice bath.
Next, steam the scallops for 2-5 minutes until cooked. Transfer to the ice bath.
Finally, steam the calamari for 2-4 minutes until cooked. Transfer to the ice bath.
Drain all seafood from the ice bath once completely cool. Dry thoroughly.
Add all the cooked seafood to a large bowl along with all the remaining ingredients. Toss gently.
Taste to see if the salad needs more lemon, olive oil, salt or pepper.
Enjoy right away, or let it sit in the fridge to marinate and chill for a couple hours. Best served cold!*
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Notes
*Make sure to give the salad a good mix if it sits in the fridge to incorporate the dressing. Taste again before serving to check for seasoning.
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