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.
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By andreamoore1
on October 02, 2011
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I've made this recipe many times, exactly as the recipe prescribes, and have served it to many a happy guest. I always follow a recipe exactly the first time. This was a winner, so I stuck with the formula,,,using kosher salt and e.v.o.e. My cousin is raving about it a year later, so I'm forwarding her the recipe. It's a great light seafood dish for a summer buffet, as we;; as one of our family favorites. I generally like Ina Garten's recipes. We seem to cook the same way, same methods and tastes, so she's my Food Network heroine!
By maliha.khan
Oklahoma City, ...
on September 30, 2011
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This salad was a hit. I made it for a dinner party I hosted. I must say, I can always try Ina's recipes right at the time of the party and I've never been disappointed. I can't say that about many other chefs, with them u have to have tried it once in order to see if it is good enough to serve in a party but Ina never disappoints. People who complain about too much salt, there is a difference in Kosher salt and table salt. If u replace kosher with table, of course u have to use much much less. I used her exact proportions with Kosher and had no problem. The only thing I will say about this one is that it does have a lot of oil so either reduce it or plan to make just enough that would finish when u serve. Leftovers will taste too greasy as eating salad with cold oil is not very delicious but to be served soon after it's made, this recipe was great : Go Ina!
By Skorpios
Sanatoga, PA
on August 27, 2011
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I made this recipe and it was great, but I can't emphasize enough NOT to blindly use all of the salt and fat that Ina writes into a recipe. If you do, you may be disappointed. You need to taste for seasoning along the way and don't add all the oil mixture to the salad. I added salt to my taste and then added the oil mixture one tablespoon at a time until I got what I thought was a delicious consistency for my taste. The remainder of the oil I put in a jar and used as a salad dressing for the rest of the week; nothing goes to waste.
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