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Insalata di Fruitti de Mare

Makes: 6  servings Prep 35 mins Chill 1 hr Cook 25 mins

Ingredients

  • 1/4 cup  fresh lemon juice
  • 1/4 teaspoon  minced garlic
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 1/4 cup  olive oil
  • 2 cups  water
  • 1 carrot, cut up
  • 1/2 cup  2-inch pieces celery
  • 1 garlic clove, crushed
  • 6 peppercorns
  • 1/2 small lemon, sliced
  • 1/2 pound  medium shrimp, peeled and deveined
  • 1/2 pound  sea scallops, halved
  • 1/2 pound  cleaned squid, sliced thin
  • 1 pound  small mussels, scrubbed
  • 2 tablespoons  chopped fresh parsley
  • Lemon wedges, for garnish (optional)

Directions

1. For dressing, combine the lemon juice, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until blended and set aside.

2. For salad, combine the water, carrot, celery, garlic, peppercorns, and lemon in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium, then add the shrimp, cover and cook 2 minutes. With a slotted spoon, transfer shrimp to a large bowl. Return liquid to a boil, then add the scallops and cook for 2 minutes. Transfer to the bowl with the shrimp. Repeat with the squid, cooking 30 seconds. Return liquid to a boil, then add the mussels and cook, covered, over high heat for 5 minutes. Transfer opened mussels to a plate. Cover and cook remaining mussels 1 minute more. Discard any unopened mussels.

3. Remove mussels from shells and add to bowl with the other seafood. Add the dressing, tossing to coat. Cover and refrigerate at least 1 hour.

4. To serve, stir in the parsley. Garnish with lemon, if desired. Makes 6 servings.

Make Ahead Tip

  • Prepare as directed above. Cover and refrigerate up to 8 hours. Remove from refrigerator 30 minutes before serving.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)210,
  • Fat, total(g)11,
  • chol.(mg)154,
  • sat. fat(g)2,
  • carb.(g)6,
  • pro.(g)21,
  • sodium(mg)376,
  • Percent Daily Values are based on a 2,000 calorie diet