Insalata di Mare

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Makes: 12  servings Prep 1 hr


  • 3 cups  water
  • 8 peppercorns
  • 1 pound  sea scallops, halved
  • 1 pound  medium shrimp (24)
  • 1 1/2 pounds  cleaned squid, cut into 1/4-inch rings
  • 24 mussels, scrubbed
  • 1/2 cup  Gaeta or Nicoise olives
  • 1/4 cup  chopped fresh flat-leaf parsley
  • Lemon wedges, for garnish
  • 1/3 cup  olive oil
  • 1/3 cup  fresh lemon juice
  • 1/2 teaspoon  grated lemon peel
  • 1/2 teaspoon  minced garlic
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • 1/2 lemon, sliced


1. Heat water, lemon, and peppercorns in large saucepan to boiling. Add scallops and cook over medium heat 2 minutes. With slotted spoon, transfer scallops to large bowl. Return liquid to boiling; add shrimp and cook covered 4 minutes over medium heat. With slotted spoon, transfer shrimp to colander. Cool.

2. Meanwhile, reheat liquid to boiling; add squid and cook until squid is just opaque, 1 minute. Add squid to scallops. Reheat liquid to boiling; add mussels and cook covered over high heat 2 minutes. Transfer opened mussels to plate. Cover and cook any remaining mussels 1 minute more, transferring opened mussels to plate. Discard any unopened mussels.

3. Peel and devein shrimp; add to bowl with scallops. Remove mussels from shells; add to bowl with scallops.

Make Dressing::

4. Stir all dressing ingredients together in small bowl.

5. Add Dressing and olives to seafood mixture and toss to coat. Cover and refrigerate at least 1 hour.

6. At serving time, stir in parsley. Transfer to serving platter and garnish with lemon wedges. Makes 12 servings.

Make Ahead Tip

  • Prepare salad. Cover and refrigerate up to 24 hours. Remove from refrigerator 30 minutes before serving.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)205,
  • Fat, total(g)10,
  • chol.(mg)196,
  • sat. fat(g)2,
  • carb.(g)5,
  • pro.(g)23,
  • sodium(mg)466,
  • Percent Daily Values are based on a 2,000 calorie diet
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