Best Italian Seafood Salad Appetizer Recipe

Insalata di Mare: Best Italian Seafood Salad Appetiser Southern Italy's classic antipasto is this mixed seafood platter. This appetiser goes well with Classic Italian Lasagna Bolognese with Bechamel Sauce. 

Ingredient

– ½ pound (225g) dry-packed bay or sea scallops, cut into ½-inch piece – 2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided – 1 pound (450g) large shrimp, peeled and deveined – ½ teaspoon kosher salt, plus more to taste – 2 cloves garlic, crushed – ½ cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided – 2 pounds (1kg) mussels, de-bearded and scrubbed (ask fish monger to do this for you) – 1 pound (450g) cleaned squid bodies and tentacles, bodies cut into ½-inch rings and large tentacles halved lengthwise – ¼ cup packed minced flat-leaf parsley leaves and tender stems (¾ ounce; 20g)

Direction

Cook 2 garlic in 1 tablespoon (15ml) oil in a large saucepan for 4 minutes over medium heat until golden. Add 1 cup (240ml) water and simmer on high. Cover and cook mussels for 3 minutes until they open. 

Step 1

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Transfer mussels to a large bowl with a slotted spoon and refrigerate until chilled. Add 4 cups (960ml) cold water to mussel-steaming liquid. Cook prawns and squid in poaching liquid over medium-high heat. 

Step 2

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An instant-read thermometer should read 170°F after stirring occasionally over medium-high heat. Cook prawns until opaque in the centre.  Slotted spoon prawns and squid into a large bowl and refrigerate until chilled. 

Step 3

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Discard poaching liquid. Remove all mussels' shells. Split prawns lengthwise. Mix parsley, remaining ½ cup (120ml) lemon juice, zest, and olive oil in a medium bowl. Whisk well.

Step 4

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Drain scallops. Mix scallops, prawns, squid, shelled mussels and dressing in a large bowl. Salt and toss well. Freshening dressed seafood in the fridge for two days improves its flavour.

Step 5

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also see

also see

Traditional Panettone Recipe