Montauk Seafood Salad

Show: Barefoot ContessaEpisode: Long Island Food

Rated: 4 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

Cook Time:
10 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 10 min
Total:: 35 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Seafood Normandy

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Montauk Seafood Salad
Michele Gladstone, NJ 10-15-2009
Flag

Salty???
Rated: 5 stars out of 5

To the reviewer who said it was too salty, are you sure you used 1 tablespoon of KOSHER salt, because if you substituted... table salt it is a very different measure. Read more
recipe Montauk Seafood Salad
null null, null 09-30-2009
Flag

SALTY
Rated: 1 stars out of 5

You can't use 1 TABLESPOON OF SALT on shrimp. Omit the salt and is's good.
recipe Montauk Seafood Salad
null null, null 06-24-2009
Flag

Great for a crowd
Rated: 5 stars out of 5

This was a great salad for a buffet. The salad is fresh and light, crunchy and fulling. Even kids liked this recipe. I... will make this again for a pot luck or family gathering as an alternative to chicken or beef. Read more
recipe Montauk Seafood Salad
Heywood Richmond, VA 03-26-2009
Flag

Very Good
Rated: 5 stars out of 5

I made this recipe without the shrimp (I'm allergic to them unfortunately). I subtituted imitation crabmeat ("sealegs"). It... was still good. The next time that I make this, I am contemplating using salmon or some other type of fish.Read more
recipe Montauk Seafood Salad
connie aspen, CO 09-26-2008
Flag

The Best!
Rated: 5 stars out of 5

Every time I make this, I come into the Food Network site to "e-mail a friend" because everyone always wants the recipe. It... really is just delicious! I sent out two e-mails today!Read more
recipe Montauk Seafood Salad
Valerie Avon Lake, OH 09-26-2008
Flag

Love,Love, Love Ina
Rated: 5 stars out of 5

What can I say, just another wonderful recipe! Ina is my absolute favorite.