Seafood Salad Recipe

Staff Writer
Seafood Salad Recipe

This flavorful mix of seafood, combined with a simple vinaigrette, is a perfect dish to serve for the Feast of the Seven Fishes, or at any other time of year. Choose the freshest seafood you can find when preparing this dish for the best results.

Deliver Ingredients


½ pound calamari, cleaned, and sliced into rings

½ pound small sea scallops

½ pound small shrimp, cleaned

2 pounds fresh mussels, washed and debearded

1 cup green olives, coarsely chopped

2 stalks celery, sliced thin on an angle

1 head fennel, split and sliced ¼-inch thick

1 bunch parsley, washed and picked

Zest and juice of 2 lemons

1 cup good extra-virgin olive oil


In a saucepan, combine two cups white wine to one quart water and bring to a boil. Lower the heat to a simmer and add the scallops and shrimp. Simmer for two minutes, then turn the heat off and let the mixture sit for ten minutes. Remove the seafood from the liquid, and then add to the bowl with the calamari.

Place the mussels in a pot and add one cup of the shrimp and scallop liquid. Cover with a lid and bring to a boil. Cook until the mussels open, about four minutes. Remove the mussels from their shells, discarding any that don’t open, and add them to the bowl with the calamari.

In a small sauté pan over medium-high heat, heat two tablespoons of olive oil, then add the celery and fennel and sauté until lightly cooked, with no color. Add the vegetables to the bowl.

Add the olives and parsley to the seafood, along with lemon juice and the remaining olive oil. Toss and then season to taste with salt and pepper.

Seafood Salad Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Seafood Salad Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Seafood Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.

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