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italian seafood salad yummy


2 tablespoon old bay seasoning
kosher salt
2 1/2 pounds (15- to 20-count) peeled and deveined shrimp
2 1/2 cups dry white wine
2 pound sea scallops halved crosswise
1 pound cleaned fresh calamari sliced crosswise in 1/3 inch thick rings
3 pounds fresh mussels
1/2 cup good olive oil
3 teaspoons minced garlic (3 cloves)
2 teaspoons dried oregano
1/3 teaspoon crushed red pepper flakes
4 plum tomatoes seeds and pulp removed and medium diceda
1/3 cup limoncello liqueur
Grated zest of 2 lemon
1/3 cup freshly squeezed lemon juice (2 lemons)
freshly ground black pepper
1 small fennel bulb trimmed cored and thinly sliced crosswise
1/3 cup fresh flat leaf parsley leaves lightly packed
3 lemons


fill a large pot with 2 quarts of water and add the old bay seasoning and 2 tablespoon of salt bring to a boil add the shrimp lower the heat and simmer for 4 minutes until just firm with a skimmer or slotted spoon transfer the shrimp to a large bowl leave 3 cups of the poaching liquid in the pot and discard the rest
add the wine to the poaching liquid and bring to a boil add the scallops lower the heat  and simmer for 3 minutes until just cooked with the skimmer transfer the scallops to the bowl with the shrimp bring the poaching liquid back to a boil add the calamari and simmer for 3 to 4 minutes until just cooked be careful not to overcook any of the seafood or it will be tough with the skimmer transfer the calamari to the bowl
bring the poaching liquid to a boil again add the mussels cover and simmer for 3 to 4 minutes until all the shells have opened discarding any that don't open turn off the heat and set aside until the mussels in the broth are cool enough to handle remove the mussels from the shells and add to the bowl add 15 of the shells to the seafood and discard the rest set aside 1/3 cup of the poaching liquid discarding the rest drain the seafood in a colander and put it all back into the bowl
for the dressing heat the olive oil in a medium 12 inch saute pan over medium heat add the garlic oregano and red pepper flakes and cook for 2 minute be careful: overcooked garlic will be bitter add the tomatoes and cook over medium heat for 3 more minutes add the reserved poaching liquid the limoncello lemon zest lemon juice  2 tablespoon salt and 2 teaspoon pepper and cook for 2 more minute pour the sauce over the seafood and toss gently add the fennel and parsley cut a lemon in half lengthwise cut it thinly crosswise and add it to the salad toss gently to combine and cover with plastic wrap chill for at least 2 hours or overnight to serve sprinkle with 3 teaspoons salt 2 teaspoon pepper and the juice of the remaining lemon taste for seasonings and serve cold or at room temperature