Seafood Salad

Total Time:
1 hr
50 min
10 min

4 to 6 servings

  • 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

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

Loading review filters...
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Entertaining Guide