Description
A bright and refreshing Italian seafood salad made with shrimp, clams, scallops, and calamari tossed in lemon and olive oil. Perfect for summer gatherings or light meals.
Ingredients
For the poaching broth:
4 cups water
1 cup dry white wine or chicken stock
2 tsp kosher salt
2–3 bay leaves
1 tsp freshly ground black pepper
1 small onion, roughly chopped
For the salad:
2 celery ribs, thinly chopped
1 large yellow or orange bell pepper, diced
1 lb tomatoes, seeded and diced
½ cup chopped chives
1 lb small cocktail shrimp
1 lb small clams in shell
½ lb bay scallops
½ lb calamari, cut into rings
¼ cup high-quality extra virgin olive oil (or more to taste)
Juice of 1–2 lemons
Kosher salt and pepper to taste
Instructions
1. Make the poaching broth: Combine all broth ingredients in a pot, bring to a boil, then turn off heat and let steep while prepping vegetables.
2. Prep the vegetables: Dice the pepper, tomatoes, and celery. Chop chives and juice the lemons. Place vegetables and shrimp in a large bowl.
3. Poach the clams: Bring broth to a boil, add clams, and cook 3–4 minutes until open. Remove meat and add to bowl.
4. Poach the scallops: Turn off heat, add scallops, cover, and let sit for 3–4 minutes. Remove and add to bowl.
5. Poach the calamari: Boil broth again, add calamari rings, cook 30–60 seconds, then strain. Add calamari to bowl.
6. Dress the salad: Add olive oil, lemon juice, salt, and pepper. Toss and taste. Adjust flavors until balanced. Mix in chives and chill before serving.
Notes
This salad tastes even better after a few hours as the flavors meld. Use fresh seafood for the best results. Serve chilled with crusty bread or pasta.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Poaching
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 318
- Sugar: 3g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg