📝 About This Recipe
Transport your senses to the Italian Riviera with this elegant warm seafood salad, a sophisticated departure from the chilled classic. This dish features tender morsels of calamari, plump shrimp, and sweet scallops gently poached in a fragrant court bouillon before being tossed with crisp celery and a vibrant lemon-parsley emulsion. The gentle heat softens the bite of the aromatics, allowing the delicate sweetness of the fresh catch to shine in every citrus-kissed bite.
🥗 Ingredients
The Seafood
- 1/2 pound Large Shrimp (peeled, deveined, and tails removed)
- 1/2 pound Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles kept whole)
- 1/2 pound Bay Scallops (tough side muscle removed)
- 1/2 pound Clams or Mussels (scrubbed and debearded)
Poaching Liquid (Court Bouillon)
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 cups Water
- 1/2 Lemon (sliced into rounds)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaf (dried)
Dressing and Salad Base
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 2 cloves Garlic (very finely minced or grated)
- 2 stalks Celery Heart (thinly sliced on a bias, plus tender leaves for garnish)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
- to taste Sea Salt and Cracked Black Pepper
👨🍳 Instructions
-
1
In a large pot, combine the water, white wine, lemon slices, peppercorns, and bay leaves. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
-
2
While the broth simmers, prepare the dressing. In a large heat-proof mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and red chili flakes until emulsified.
-
3
Add the thinly sliced celery and chopped parsley to the dressing bowl. The warmth of the seafood will later 'wilt' these aromatics slightly, releasing their scent.
-
4
Bring the poaching liquid back to a very gentle simmer. Do not let it reach a rolling boil, as this will toughen the seafood.
-
5
Add the clams or mussels first. Cover the pot and cook for 3-4 minutes until they have just opened. Remove them with a slotted spoon and place directly into the dressing bowl.
-
6
Next, add the shrimp to the liquid. Poach for 2 minutes or until they turn pink and opaque. Transfer them immediately to the mixing bowl.
-
7
Add the calamari rings and tentacles to the liquid. Poach for only 60-90 seconds; they should be white and tender. Do not overcook or they will become rubbery. Transfer to the bowl.
-
8
Finally, drop the bay scallops into the broth for 60 seconds until they are just firm. Add them to the rest of the seafood.
-
9
Gently toss all the warm seafood with the dressing and celery. The residual heat will mellow the raw garlic and slightly soften the celery.
-
10
Season generously with sea salt and freshly cracked black pepper. Taste and add an extra squeeze of lemon if needed.
-
11
Let the salad rest for 2-3 minutes so the seafood can absorb the dressing flavors while still remaining warm.
-
12
Transfer to a warmed serving platter or individual shallow bowls. Garnish with the reserved celery leaves and an extra drizzle of olive oil.
💡 Chef's Tips
Always poach your seafood in stages; different types of shellfish have different cooking times, and this prevents overcooking. Use the highest quality olive oil you can find, as it acts as a primary flavor component rather than just a lubricant. If you cannot find fresh calamari, frozen and thawed works well, but ensure it is thoroughly patted dry before poaching. Discard any clams or mussels that do not open during the poaching process. For an extra layer of flavor, add a few saffron threads to the poaching liquid.
🍽️ Serving Suggestions
Serve with thick slices of grilled ciabatta bread rubbed with a raw garlic clove to soak up the juices. Pair with a crisp, chilled Vermentino or a dry Rosé from Provence. Serve as a light main course over a bed of tender butter lettuce or steamed fingerling potatoes. Follow this dish with a simple lemon sorbet to cleanse the palate.