Italian Seafood Salad (Insalata di Mare Antipasto)
This mixed seafood platter is a classic antipasto (appetizer) you will find in all over Southern Italy. It's a light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, and parsley. Seafood salad is, at its heart, incredibly delicious and simple.
Servings: 6 servings
Ingredients
- ½ pound dry-packed bay or sea scallops, cut into 1/2-inch pieces 225g
- 2 teaspoons grated zest and 1 cup 240ml juice from 8 to 10 lemons, divided
- 1 pound large shrimp 450g, peeled and deveined
- ½ teaspoon kosher salt plus more to taste
- 2 cloves garlic crushed
- ½ cup plus 1 tablespoon extra-virgin olive oil 135ml, divided
- 2 pounds mussels 1kg, de-bearded and scrubbed (ask fish monger to do this for you)
- 1 pound cleaned squid bodies and tentacles 450g, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
- ¼ cup packed minced flat-leaf parsley leaves and tender stems 3/4 ounce; 20g
Instructions
- In a large saucepan, heat 2 garlic in 1 tablespoon (15ml) oil over medium heat until golden, about 4 minutes. Add 1 cup (240ml) water and bring to a simmer over high heat. Add mussels, cover, and cook until all mussels have opened, about 3 minutes. Using a slotted spoon, transfer mussels to a large bowl and refrigerate until chilled.
- Add 4 cups (960ml) cold water to mussel-steaming liquid. Add shrimp and squid to poaching liquid and set over medium-high heat. Cook over medium-high heat, stirring occasionally, until liquid temperature reaches 170°F on an instant-read thermometer.
- Continue cooking until shrimp are cooked through and no longer translucent in the center. Using a slotted spoon, transfer shrimp and squid to a large bowl, then refrigerate until chilled. Discard poaching liquid.
- Pick all mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil. Whisk well.
- Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and toss well. Dressed seafood can be refrigerated for up to 2 days and will improve in flavor during that time.
Notes
It is recommended to make it at least 12 hours before serving to allow the flavors to meld together in the refrigerator.
Nutrition
Calories: 386kcal | Carbohydrates: 10g | Protein: 36g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 302mg | Sodium: 1026mg | Potassium: 656mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 4mg
