Insalata di Mare Recipe: Classic Italian Chilled Seafood Salad
A refreshing Italian dish, Insalata di Mare combines tender seafood with lemon, garlic, and fresh herbs for a zesty, chilled seafood salad perfect for any occasion.
Insalata di Mare, or Italian Seafood Salad, is a refreshing and elegant dish featuring a medley of seafood such as scallops, shrimp, squid, and mussels. Lightly poached and chilled, the seafood is tossed with lemon juice, garlic, fresh herbs, and olive oil to create a zesty, flavorful salad that’s perfect for any occasion. This traditional Italian recipe is ideal for summer gatherings, holiday feasts, or as a light starter. Its bright citrus dressing enhances the delicate taste of the seafood, while celery and fennel add a delightful crunch. Simple yet sophisticated, Insalata di Mare is a must-try dish for seafood lovers.
Insalata di Mare is a beautiful and refreshing dish that combines tender seafood with vibrant lemon and herb flavors. Perfect as a light appetizer or main course, this Italian seafood salad is an ideal addition to summer meals, holiday celebrations, or elegant gatherings. With its balance of freshness and texture, it’s sure to be a standout on any menu. Serve chilled and enjoy a taste of the Mediterranean coast!
Insalata di Mare Recipe: Classic Italian Chilled Seafood Salad
Ingredients:
1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
2 teaspoons grated lemon zest and 1 cup (240ml) lemon juice from 8 to 10 lemons, divided
1 pound (450g) large shrimp, peeled and deveined
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon baking soda
4 medium cloves garlic (2 crushed, 2 minced)
1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
2 pounds (1kg) mussels, scrubbed and de-bearded
5 whole peppercorns
2 bay leaves
1 pound (450g) cleaned squid (bodies and tentacles), cut into 1/2-inch rings, tentacles halved lengthwise
1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
Dash of cayenne pepper
Dash of ground coriander seeds (optional)
Freshly ground black pepper
2 stalks celery, thinly sliced on the bias (6 ounces; 170g)
1/2 cored fennel bulb, cut into quarters, then sliced thinly on the bias (4 ounces; 115g)
Instructions:
Step 1: Prepare the Scallops and Shrimp
In a bowl, combine scallops with 6 tablespoons (90ml) lemon juice. Toss well and refrigerate for at least 1 hourand up to 2 hours.
In a medium bowl, toss the shrimp with salt and baking soda. Refrigerate for 30 minutes.
Step 2: Cook the Mussels
In a large saucepan, heat 2 crushed garlic cloves in 1 tablespoon olive oil over medium heat until golden, about 4 minutes.
Add 1 cup (240ml) water and bring to a simmer. Add mussels, cover, and cook until all the mussels open (about 3 minutes).
Using a slotted spoon, transfer the mussels to a bowl, discard shells, and refrigerate.
Step 3: Poach the Shrimp and Squid
Add 4 cups (960ml) water, 2 tablespoons (30ml) lemon juice, peppercorns, and bay leaves to the saucepan.
Add shrimp (without rinsing) and squid to the poaching liquid. Simmer over medium heat until shrimp is opaque and squid is tender (internal temp: 170°F).
Transfer shrimp and squid to a bowl. Refrigerate until chilled. Discard poaching liquid, peppercorns, and bay leaves.
Step 4: Prepare the Dressing
Remove 10 mussels from their shells. In a medium bowl, whisk together 1/2 cup (120ml) lemon juice, lemon zest, 1/2 cup (120ml) olive oil, 2 minced garlic cloves, cayenne pepper, coriander (if using), salt, and pepper.
Step 5: Combine the Salad
Drain the scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Toss well.
Mix in the 10 mussels in their shells for decoration. Add celery, fennel, and parsley.
Step 6: Serve
Chill for 30 minutes before serving. Toss once more, season to taste with salt and pepper, and serve cold.