Mixed Seafood Salad

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Court Bouillon:
  • 2 cups dry white wine
  • 1 tablespoon whole black peppercorns
  • 8 sprigs fresh thyme
  • 4 bay leaves
  • 4 sprigs fresh dill
  • 2 serrano chiles, halved, seeded and deveined
  • 2 lemons, quartered
  • 1 bulb fresh fennel, cut into 1/8-inch slices
  • 1 pound medium-large shrimp, peeled and deveined
  • 1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cooks Note)
  • 1 pound large sea scallops, halved
  • Seafood Salad:
  • 2 Meyer lemons, juice and zest of
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon fresh ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted, chopped
  • 1/2 cup sliced pepperoncini peppers
  • 2 orange bell peppers, cheeks only, cut into 1/4-inch dice
  • 4 cups baby arugula
  • 1 cup crumbled feta
  • 2 tablespoons capers, drained
Directions
  • For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.

  • For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.

  • Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.

Cook Notes: Before slicing, check the squid tubes for any unremoved quills. If you find any, just pull them out and discard.


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