Ingredients
Units
Scale
- 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)
Instructions
- 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.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Savory
- Method: Italian
- Cuisine: Italian