Marinated Seafood Salad - {Frutta Di Mare}

Recipe Ingredients

		Marinade
		Juice of 2 to 3 lemons - to taste
1/2 cup	118ml	Extra-virgin olive oil
4		Garlic cloves - crushed
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
1/3 cup	13g / 0.5oz	Chopped fennel leaves
1 cup	146g / 5.1oz	Diced red bell peppers
2 tablespoons	30ml	Red wine vinegar
		Fine sea salt - to taste
		Coarsely-ground black pepper - to taste
		Seafood
2 lbs	908g / 32oz	Small squid - (4" to 6" long)
1 teaspoon	5ml	Coarse sea salt
1/2 lb	227g / 8oz	Medium shrimp - peeled
1 lb	454g / 16oz	Bay scallops

Recipe Instructions

In a shallow nonmetal dish, combine all the marinade ingredients. Mix well and set aside.

Remove the head of each squid by pulling it away from the body. Cut off the tentacles below the eyes and discard the heads. Pull out the interior membranes from each squid body and remove the plastic-like spine bone from the inside. Pull off the outer skin. Wash the squid bodies and tentacles thoroughly in cold water. Cut the bodies into 1/4-inch rings and dice the tentacles. Set aside.

Bring 4 cups of water to a boil in a large saucepan and add the salt. Add the shrimp and boil until they turn pink, about 3 minutes. With a slotted spoon, remove the shrimp and let cool.

Add the scallops to the boiling water and boil for 3 minutes. Remove the scallops with a slotted spoon and let cool. Add the squid rings to the water and boil until tender, 12 to 15 minutes. About 5 minutes before the rings are cooked, add the diced tentacles. The squid should be tender, not chewy. Drain well.

Toss the squid, shrimp, and scallops in the marinade. Add salt if necessary. Cover and let marinate overnight in the refrigerator, turning the mixture occasionally.

To serve, transfer the salad to a decorative platter, cover, and let come to room temperature before serving.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.