Seafood Salad

Total Time:
1 hr
Prep:
50 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 3 lemons (1 halved, 2 juiced)
  • 4 cloves garlic, smashed
  • 1 small red onion, thinly sliced
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound sea scallops, halved or quartered if large
  • 3/4 pound calamari, tubes thinly sliced, tentacles halved
  • 1 pound mussels, scrubbed and debearded
  • 2 inner stalks celery, thinly sliced
  • 1 small bulb fennel, quartered, cored and thinly sliced, plus fronds for topping
  • 1/2 cup sliced pitted green olives
  • 1/2 cup fresh parsley
  • 6 tablespoons extra-virgin olive oil
  • Freshly ground pepper
Directions

Bring a pot of salted water to a boil. Add the lemon halves and garlic, then submerge a large heatproof strainer in the water. Soak the red onion in ice water while you cook the seafood. Fill a large bowl with ice water; set aside.

Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water. Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water. Repeat with the calamari, cooking until they just turn opaque, about 2 minutes. Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes. Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.

Drain the red onion and pat dry. Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl. Drizzle with the lemon juice and olive oil and toss; season with salt and pepper. Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving). Top with fennel fronds.

Photograph by Con Poulos


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    This recipe is featured in:

    Summer Entertaining Guide