Seafood Salad

Seafood Salad Recipe from Italy - Shrimp, Scallops, Squid, Lemon, Parsley, Garlic and More

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Seafood salad is a refreshing and flavorful dish that combines a variety of seafood with a zesty lemon dressing. This dish is perfect for a light lunch or as a starter for a dinner party.

History

Seafood salad has been a popular dish for centuries, with variations found in many different cultures around the world. The combination of shrimp, scallops, and squid in a salad is a classic way to showcase the flavors of the sea.

Ingredients

1 lb (454 g) large shrimp, shelled and deveined
1 lb (454 g) sea scallops, halved
1 lb (454 g) cleaned small squid, bodies sliced into 0.5 inch rings, tentacles halved
1 tsp finely grated lemon peel
2 tbsp fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley
1 small garlic clove, crushed through a press
0.25 tsp crushed red pepper flakes
salt and freshly ground black pepper
0.5 cup extra-virgin olive oil

How to prepare

1. In a Dutch oven, bring 3 qt (2.84 liters) of salted water to a boil. Stir in the shrimp and cook until they turn pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large bowl. Bring the water back to a boil and add the scallops; cook until they become opaque, about 2 minutes. Use a slotted spoon to transfer the scallops to the bowl with the shrimp. Repeat the process with the squid, cooking until it turns white (be careful not to overcook), about 30 seconds. Drain the squid in a colander and rinse with cold water to stop the cooking process.
2. Prepare the dressing: In a small bowl, combine the lemon peel, lemon juice, parsley, garlic, and red pepper flakes. Whisk in the oil and season with salt and black pepper.
3. Add the dressing and squid to the bowl with the scallops and shrimp. Toss to combine. Marinate in the refrigerator for 3 hours or overnight before serving.

Variations

Add diced avocado or cherry tomatoes for extra flavor and color.
Use different herbs in the dressing, such as basil or cilantro, for a unique twist.
Substitute different types of seafood, such as crab or lobster, for a different flavor profile.

Cooking Tips & Tricks

Be careful not to overcook the seafood, as it can become tough and rubbery.

- Marinating the seafood in the dressing for a few hours before serving allows the flavors to meld together.

- Use fresh seafood for the best flavor and texture.

Serving Suggestions

Seafood salad can be served on a bed of mixed greens, with a side of crusty bread for a complete meal. It can also be served as a starter for a seafood-themed dinner party.

Cooking Techniques

Boiling the seafood in salted water ensures that it cooks quickly and retains its natural flavors.

- Marinating the seafood in the dressing before serving allows the flavors to develop and meld together.

Ingredient Substitutions

If you don't have squid, you can use more shrimp or scallops instead.

- You can use lime juice instead of lemon juice for a slightly different flavor.

Make Ahead Tips

Seafood salad can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. Just be sure to toss the salad again before serving to redistribute the dressing.

Presentation Ideas

Serve seafood salad in individual bowls or on a platter garnished with lemon wedges and fresh parsley for a beautiful presentation.

Pairing Recommendations

Seafood salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light beer or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover seafood salad can be stored in an airtight container in the refrigerator for up to 2 days. It is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of seafood salad contains approximately 350 calories, making it a light and healthy option for a meal.

Carbohydrates

Seafood salad is a low-carb dish, with only a small amount of carbohydrates coming from the lemon juice and parsley in the dressing.

Fats

The main source of fat in seafood salad comes from the olive oil in the dressing. Olive oil is a healthy source of monounsaturated fats, which are good for heart health.

Proteins

Seafood salad is a high-protein dish, with shrimp, scallops, and squid all providing a good amount of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Seafood salad is rich in vitamins and minerals, including vitamin C from the lemon juice, vitamin A from the parsley, and iron and zinc from the seafood.

Alergens

Seafood salad contains shellfish, so it may not be suitable for those with shellfish allergies.

Summary

Seafood salad is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for a light and healthy meal.

Summary

Seafood salad is a light and refreshing dish that is perfect for a summer meal or a dinner party. With a zesty lemon dressing and a mix of shrimp, scallops, and squid, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day and I was visiting my dear friend Martha at her beach house. As we sat on the porch overlooking the sparkling ocean, she served me a light and refreshing seafood salad that was like nothing I had ever tasted before.

I asked her for the recipe, and she chuckled and said, "Oh dear, I don't have a recipe for this. I just throw together whatever seafood I have on hand and mix it with some fresh vegetables and a simple dressing. It's all about using the best and freshest ingredients."

I was intrigued by her casual approach to cooking and her ability to create such a delicious dish without following a strict recipe. I begged her to show me how to make it, and she graciously agreed.

We spent the afternoon in her cozy kitchen, chopping, mixing, and tasting as we went along. Martha taught me how to properly cook the seafood, how to balance the flavors of the dressing, and how to choose the best vegetables to complement the dish.

As we sat down to enjoy our creation, I couldn't believe how easy it was to make something so delicious. The seafood was tender and flavorful, the vegetables were crisp and colorful, and the dressing tied everything together perfectly.

From that day on, I was hooked on making seafood salad. I experimented with different combinations of seafood, vegetables, and dressings, always trying to recreate the magic of that first salad Martha made for me.

Over the years, I gathered recipes and tips from friends, family, and even strangers I met while traveling. Each person had their own unique twist on seafood salad, and I incorporated bits and pieces of their wisdom into my own recipe.

I learned to use a variety of seafood, from shrimp and crab to scallops and lobster. I discovered the importance of using fresh herbs and citrus to brighten up the flavors. I mastered the art of balancing the sweetness of the seafood with the tanginess of the dressing.

But no matter how many variations I tried, Martha's simple and fresh approach to seafood salad remained my favorite. It was the dish that brought me back to that sunny day at the beach house, where I first fell in love with the flavors of the sea.

Now, as I pass on my recipe for seafood salad to my grandchildren, I hope they will find as much joy and satisfaction in making it as I have. I hope they will appreciate the beauty of using the best and freshest ingredients, the importance of balancing flavors, and the pleasure of sharing a delicious meal with loved ones.

And most of all, I hope they will remember the story of how their grandmother learned to make seafood salad, and the friendships and memories that have enriched her culinary journey. For in the end, it is not just about the food we eat, but the stories and experiences that make each dish truly special.