MANGIA BENE PASTA

HOME             RECIPES          LINKS

SEAFOOD SALAD

"INSALATA DI MAR"

Serves 4 as an entree

Seafood Salad is wonderful dinner entrée on a warm summer evening.  The chilled seafood is combined with a lemon juice and olive oil dressing and served over a crispy mixed salad. Serve the seafood salad with a crusty Italian baguette or ciabatta bread.

SEAFOOD:

18 littleneck clams

1/4 pound calamari tubes, cut into 1/2-inch rings

1/2 pound large shrimp, peeled and deveined

1/2 pound bay scallops

DRESSING:

1/4 cup fresh lemon juice

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

1/4 cup extra-virgin olive oil

1 large garlic clove, minced

1 tablespoon flat-leaf parsley, chopped

1 tablespoon fresh basil, chopped

Pinch of red pepper flakes

Salt and pepper

SALAD:

3 cups chopped Romaine lettuce

1/3 cup sliced black olives

1 large tomato, seeded and cut into wedges

2-3 stalks celery, sliced

1 medium red onion, cut into wedges

Grated Parmesan cheese for serving

TO COOK THE SEAFOOD:

Place the clams in a saucepan with about an inch of water.

Cover and bring to a simmer.

Cook until all the clams are opened, about 5 minutes.

Cooked Shrimp

Remove the clams with a slotted spoon or skimmer.

Transfer the clams to a large glass/ceramic bowl.

Discard any clams that remain closed.

Add 1 cup of water and a pinch of salt to the saucepan.

Bring the liquid back to a simmer.

Add the squid rings and cook 1-2 minutes.

Transfer the squid rings to the bowl with the clams.

Bring the liquid back to a simmer.

Add the shrimp and scallops.

Simmer gently for 2-3 minutes.

Transfer the shrimp and scallops to the bowl with the other seafood.

TO MAKE THE DRESSING:

Whisk together all the dressing ingredients in a small bowl.

Pour the dressing over the cooked seafood.

Gently toss the seafood to coat with the dressing.

Cover and refrigerate about 1 hour.

TO SERVE THE SALAD:

Seafood Lover's Party Plate

Arrange all of the salad ingredients on a large platter.

Pour the seafood and dressing over the top.

Gently toss the seafood with the salad.

Serve immediately.

Sprinkle individual servings with Parmesan cheese.

HOME             RECIPES          LINKS