Insalata Di Mare (Italian Seafood Salad)
This mixed seafood platter is a classic antipasto (appetizer) you will find in all over Southern Italy. It’s a light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, and parsley. Seafood salad is, at its heart, incredibly delicious and simple. The seafood should be fresh and tender, the dressing bright and flavorful. It should be served chilled. That’s it, really. As I always say, the heart of Italian cooking is the highlighting the simple beauty of the ingredients.
If you desire a taste of Mediterranean style Italy in your home. TRY THIS RECIPE!
Tips for the seafood…
- Mussels are easy to cook. They cook quickly in an intense cloud of steam, dumping their own flavorful juices into the pot.
- Shrimp are best poached by starting them in cool water and bringing them up to 170°F, which guarantees plump, tender flesh that’s not tight or mushy from overcooking.
- Squid, for this dish, needs a quick cook, just enough to remove it from its raw state, but not too much that becomes tough. Squid’s quick-cooking sweet spot is similar to shrimp’s.
- Scallops, in the most general sense, are best raw or barely cooked. Even when seared, the goal is to brown the exterior well while leaving the rest as rare as possible. Always buy dry-packed scallops, which are infinitely sweeter and more flavorful than brined, wet-packed ones.
Experience the beauty and simplicity of fresh Italian Cooking
The fresh and slightly steamed seafood is dressed with a simple olive oil, lemon, salt, and parsley. These flavors are “of the sea”.
A fresh taste of Southern Italy from my Cucina to your table!
When we spend our summers in Italy this is a MUST on our table. Whether we eat it at the local restaurant or make it ourselves it is a favorite dish we simple can’t go without. I hope you give it a try and experience something new if you haven’t tried it!
MANGIA! MANGIA! (EAT!)
Made with Amore,
More Seafood Recipes:
This mixed seafood platter is a classic antipasto (appetizer) you will find in all over Southern Italy. It’s a light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, and parsley. Seafood salad is, at its heart, incredibly delicious and simple.
- 1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
- 2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
- 1 pound (450g) large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cloves garlic, crushed
- 1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
- 2 pounds (1kg) mussels, de-bearded and scrubbed (ask fish monger to do this for you)
- 1 pound (450g) cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
- 1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
- In a large saucepan, heat 2 garlic in 1 tablespoon (15ml) oil over medium heat until golden, about 4 minutes. Add 1 cup (240ml) water and bring to a simmer over high heat. Add mussels, cover, and cook until all mussels have opened, about 3 minutes. Using a slotted spoon, transfer mussels to a large bowl and refrigerate until chilled.
- Add 4 cups (960ml) cold water to mussel-steaming liquid. Add shrimp and squid to poaching liquid and set over medium-high heat. Cook over medium-high heat, stirring occasionally, until liquid temperature reaches 170°F on an instant-read thermometer. Continue cooking until shrimp are cooked through and no longer translucent in the center. Using a slotted spoon, transfer shrimp and squid to a large bowl, then refrigerate until chilled. Discard poaching liquid.
- Pick all mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil. Whisk well.
- Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and toss well. Dressed seafood can be refrigerated for up to 2 days and will improve in flavor during that time.