📝 About This Recipe
Transport yourself to a sun-drenched terrace on the French Riviera with this elegant and vibrant seafood salad. This recipe celebrates the bounty of the Mediterranean, featuring tender calamari, succulent shrimp, and sweet bay scallops gently poached in a fragrant court-bouillon and tossed in a bright, zesty citronnette. It is a masterpiece of textures and clean, oceanic flavors that embodies the sophisticated simplicity of French coastal dining.
🥗 Ingredients
The Seafood
- 1 lb Large Shrimp (peeled and deveined, tails left on if preferred)
- 1/2 lb Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1/2 lb Bay Scallops (tough side muscle removed)
Court-Bouillon (Poaching Liquid)
- 1 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1 Lemon (halved)
- 2 pieces Bay Leaf
- 1 teaspoon Black Peppercorns (whole)
Citronnette Dressing
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice
- 1 Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (smooth, traditional style)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Sea Salt and White Pepper (to taste)
Salad Base and Garnish
- 1/2 English Cucumber (peeled, seeded, and finely diced)
- 1/2 Red Bell Pepper (finely diced)
- 2 tablespoons Capers (drained and rinsed)
- 1 tablespoon Fresh Chives (snipped into small batons)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath. Set this aside near your stove.
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2
In a large pot, combine 6 cups of water, the white wine, halved lemon (squeezed into the water first), bay leaves, and peppercorns. Bring to a gentle simmer over medium-high heat for 10 minutes to infuse the flavors.
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3
Lower the heat to a very gentle simmer. Add the shrimp to the poaching liquid. Cook for 2-3 minutes until they turn pink and opaque. Immediately remove with a slotted spoon and plunge into the ice bath.
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4
Add the scallops to the same liquid. Poach for 90 seconds to 2 minutes until just firm. Remove and add to the ice bath.
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5
Finally, add the calamari rings and tentacles. Poach for only 60-90 seconds; overcooking will make them rubbery. Transfer immediately to the ice bath.
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6
Once the seafood is completely chilled, drain it thoroughly in a colander. Pat the seafood dry with paper towels to ensure the dressing adheres properly.
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7
In a small glass bowl, whisk together the Dijon mustard, lemon juice, and minced shallots. Let sit for 5 minutes to mellow the shallots.
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8
Slowly drizzle in the olive oil while whisking constantly to create a smooth emulsion. Stir in the chopped parsley and season with salt and white pepper.
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9
In a large mixing bowl, combine the chilled seafood, diced cucumber, red bell pepper, and capers.
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10
Pour the citronnette dressing over the seafood mixture and toss gently with a large spoon or clean hands to coat everything evenly.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (but no more than 2 hours) to allow the flavors to marry.
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12
Before serving, give the salad one final gentle toss. Taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed.
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13
Arrange the salad on a chilled platter or in individual glass bowls. Garnish generously with fresh chives and serve immediately.
💡 Chef's Tips
Always use the freshest seafood possible; if fresh isn't available, high-quality frozen and thawed seafood is better than 'old' fresh seafood. Do not let the poaching liquid reach a rolling boil; a gentle simmer keeps the proteins tender rather than tough. Drying the seafood after the ice bath is crucial—excess water will dilute your beautiful dressing. White pepper is preferred over black pepper here to keep the aesthetic of the salad clean and bright without dark flecks.
🍽️ Serving Suggestions
Serve with a crusty, warm French baguette to soak up the delicious citrus juices. Pair with a crisp, chilled glass of Rosé from Provence or a dry Chablis. Present on a bed of butter lettuce leaves for a more formal appetizer presentation. Serve alongside a bowl of homemade aioli for those who enjoy a creamier finish.