Montauk Seafood Salad

Total Time:
35 min
25 min
10 min

6 servings

  • For the seafood:
  • 8 cups water
  • 1/2 cup white wine vinegar
  • 1 tablespoon kosher salt
  • 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
  • 1 pound sea scallops (10 to 12)
  • 3 pounds fresh mussels in the shell, scrubbed and beards removed
  • For the sauce:
  • 1 cup good olive oil
  • 1/2 teaspoon whole fresh thyme leaves
  • 1 teaspoon minced fresh garlic
  • 2 lemons, zested
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Champagne or white wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • To assemble:
  • 3/4 cup medium-diced celery (2 stalks)
  • 3 tablespoons chopped fresh parsley leaves
  • Thinly sliced lemon, for garnish
  • To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil. Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon. Bring the water back to a boil and cook the scallops for 4 to 5 minutes, until cooked through. Drain.

  • Bring 1/2 cup of water to a boil in the same saucepan and toss in the mussels. Return to a boil, cover, and steam for 3 to 5 minutes, until they're all opened. (Discard any that remain unopened after 5 minutes.) Drain. Remove the mussels from the shells and discard the shells. Drain all the cooked seafood and place it in a large bowl.

  • To make the sauce, heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest. Cook over low heat for 1 minute. Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper. Pour the hot vinaigrette over the seafood.

  • Add the celery and parsley and toss well. This salad can be served immediately, but it is best when allowed to sit, refrigerated, for 1 to 2 hours. Sprinkle with salt and toss with sliced lemon.

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    Make It 5 Ways: Seafood