Italian Seafood Salad
Instructions:
Italians often serve this salad on Christmas Eve, but why not enjoy it throughout the year? 1 pound sea scallops 2 pounds cleaned squid 1 small lemon, thinly sliced 2 pounds large shrimp, shelled and deveined 2â„3 cup fresh lemon juice (4 lemons) 1â„2 cup olive oil 1 small garlic clove, minced 1â„2 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 4 large stalks celery, cut into 1â„2-inch pieces 1â„2 cup Gaeta or Niçoise olives (optional) 1â„4 cup loosely packed fresh parsley leaves
Makes 12 first-course servings. Prep: 50 minutes plus chilling Cook: 15 minutes
- Pull tough crescent-shaped muscle from side of each scallop; discard. Rinse squid; slice bodies crosswise into 3â„4-inch-thick rings. Cut tentacles into several pieces if large. In 5-quart saucepot, combine 21â„2 inches water and lemon; heat to boiling over high heat. Add shrimp. Reduce heat to medium; cook until shrimp are opaque throughout, 1 to 2 minutes. With slotted spoon, transfer shrimp to colander to drain; transfer to large bowl.
- To boiling water in saucepot, add scallops; cook just until opaque throughout, 2 to 3 minutes. With slotted spoon, transfer to colander to drain; add to shrimp in bowl.
- To boiling water in saucepot, add squid; cook until tender and opaque, 30 seconds to 1 minute. Drain in colander; add to shrimp and scallops in bowl.
- Prepare dressing: In small bowl, with wire whisk, mix lemon juice, oil, garlic, salt, and pepper until blended. Add celery, olives if using, and parsley to seafood in bowl; toss to mix. Add dressing and toss until salad is mixed and coated with dressing. Cover and refrigerate salad at least 3 hours to blend flavors or up to 8 hours.