Italian Shrimp Scallop And Calamari Salad Recipes

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Steps:

• Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
• Pick all but 10 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, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.

ITALIAN SHRIMP, SCALLOP, AND CALAMARI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
• Transfer shrimp to a large colander with a slotted spoon.
• Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
• Transfer scallops to colander with shrimp.
• Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
• Run cold water over seafood until no longer warm; drain well.
• Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
• Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
• Pour over seafood and vegetable mixture. Toss well.
• Let stand at room temperature for at least 15 minutes before serving.

CALAMARI, SCUNGILI AND SHRIMP SALAD

Steps:

• In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
• In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
• In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

ITALIAN SCALLOP AND SHRIMP SALAD

Steps:

• In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
• Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.