Seafood Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 341
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 223
- Sodium
- 750
- Total: 1 hr
- Prep: 50 min
- Cook: 10 min
Ingredients
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
Directions
- 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