📝 About This Recipe
Transport your senses to the sun-drenched coast of Italy with this elegant Insalata di Mare, a staple of Christmas Eve 'Feast of the Seven Fishes' and summer seaside dining alike. This vibrant dish celebrates the ocean's bounty, featuring tender poached calamari, succulent shrimp, and sweet scallops tossed in a bright, zesty citronette. What makes this version truly special is the gentle poaching technique, which ensures every piece of seafood remains buttery-soft and perfectly infused with aromatics.
🥗 Ingredients
The Seafood
- 1 pound Large Shrimp (peeled, deveined, tails removed)
- 1 pound Calamari (cleaned, tubes cut into rings, tentacles kept whole)
- 1/2 pound Bay Scallops (tough side muscles removed)
- 1 pound Mussels or Littleneck Clams (scrubbed and debearded)
Poaching Liquid (Court Bouillon)
- 1 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 1 Lemon (halved)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
- 2 tablespoons Sea Salt (for the water)
The Dressing & Aromatics
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3-4 tablespoons Fresh Lemon Juice (about 2 lemons)
- 2 cloves Garlic (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 stalks Celery (thinly sliced on a bias)
- 1/2 Red Bell Pepper (finely diced for color and crunch)
- 1/3 cup Castelvetrano Olives (pitted and halved)
- 1 pinch Red Chili Flakes (optional, for subtle heat)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath. This is crucial for stopping the cooking process immediately and keeping the seafood tender.
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2
Fill a large pot with 8 cups of water. Add the white wine, halved lemon (squeezed first), bay leaves, peppercorns, and sea salt. Bring to a rolling boil, then reduce to a gentle simmer for 5 minutes to infuse the flavors.
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3
Add the shrimp to the simmering 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 pot. Poach for 90 seconds to 2 minutes until just firm. Transfer to the ice bath.
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5
Add the calamari rings and tentacles. Poach for only 60-90 seconds. Be careful not to overcook, or they will become rubbery. Move them to the ice bath.
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6
Lastly, add the mussels or clams. Cover the pot and steam for 3-5 minutes. Remove only the ones that have opened and place them in a separate bowl to cool slightly (do not put them in the ice bath as they can lose their flavor; just let them air cool).
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7
Once the chilled seafood is cold to the touch, drain it thoroughly in a colander. Pat everything very dry with paper towels. Excess water will dilute your beautiful dressing.
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8
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and red chili flakes until emulsified.
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9
In a large mixing bowl, combine the dried seafood, sliced celery, diced red pepper, olives, and chopped parsley.
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10
Pour the dressing over the salad and toss gently to coat. Taste and season with additional sea salt and freshly cracked black pepper if needed.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time allows the seafood to absorb the lemon and garlic notes.
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12
Before serving, give the salad one last toss. If the oil has thickened in the fridge, let it sit at room temperature for 10 minutes before plating.
💡 Chef's Tips
Always cook each type of seafood separately as they have different cooking times; this prevents the calamari from being tough while the shrimp is perfect. Patting the seafood dry after the ice bath is the secret to a professional-grade salad—otherwise, the dressing won't cling to the ingredients. Use the highest quality olive oil you can find; since this is a cold dish, the flavor of the oil is very prominent. If you want an extra layer of flavor, add a tablespoon of brined capers or some finely chopped fennel bulb for a refreshing crunch. Never use bottled lemon juice; the bright acidity of fresh lemons is essential to 'cook' the flavors together.
🍽️ Serving Suggestions
Serve on a large chilled platter lined with vibrant radicchio or butter lettuce leaves. Pair with a crisp, high-acidity Italian white wine like Vermentino or Gavi di Gavi. Accompany with thick slices of grilled ciabatta rubbed with a raw garlic clove to soak up the dressing. For a complete meal, serve alongside a light pasta aglio e olio or a simple arugula salad with shaved parmesan. Keep it traditional by serving as part of an antipasto spread with marinated artichokes and roasted peppers.