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.
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.
- 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
- 1/4 teaspoon baking soda
- 4 medium cloves garlic, 2 crushed and 2 minced, divided
- 1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
- 2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
- 5 whole peppercorns
- 2 bay leaves
- 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)
- Dash cayenne pepper
- Dash ground coriander seed (optional)
- Freshly ground black pepper
- 2 stalks celery, sliced thinly on the bias (6 ounces 170g)
- 1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces 115g)
In a nonreactive bowl, combine scallops with 6 tablespoons (90ml) lemon juice and toss well. Refrigerate for at least 1 hour and up to 2 hours.
Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
In a large saucepan, heat 2 crushed cloves 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, along with 2 tablespoons (30ml) lemon juice, peppercorns, and bay leaves. Add shrimp (without rinsing) 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. (They may already be cooked by the time your water reaches 170°F adjust heat to make sure temperature does not go over 170°F otherwise.) Using a slotted spoon, transfer shrimp and squid to a large bowl, then refrigerate until chilled. Discard poaching liquid, peppercorns, and bay leaves.
Pick all but 10 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, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.
Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and pepper and toss well. Mix in 10 shell-on mussels. Dressed seafood can be refrigerated for up to 2 days and will improve in flavor during that time.
When ready to serve, add celery and fennel to seafood salad and toss well. (Celery and fennel can be added up to 30 minutes before serving, but any earlier and they'll soften too much.) Season with salt and pepper and serve chilled.
- 3 quarts water
- 1 cup uncooked Kamut berries (such as Bob’s Red Mill), soaked overnight and drained
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- ⅓ cup red wine vinegar
- ⅓ cup extra-virgin olive oil
- 1 large garlic clove, finely grated
- ½ teaspoon Louisiana-style hot sauce
- 12 ounces peeled and deveined cooked large shrimp
- 6 small Persian cucumbers, thinly sliced (about 2 1/2 cups)
- 12 sweet mini peppers, stemmed, seeded, and cut into bite-size pieces (about 1 3/4 cups)
- 8 small round tomatoes (such as Campari), cut into wedges (about 3 cups)
- 1 small red onion, thinly sliced (about 1 3/4 cups)
- ½ teaspoon black pepper
- 4 ounces feta cheese, crumbled into large chunks (about 1 cup)
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh basil leaves
Bring 3 quarts water to a boil in a large saucepan over high. Add Kamut and 1 tablespoon salt. Reduce heat to medium-high simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes. Drain and spread in an even layer on a large baking sheet. Let cool 15 minutes.
While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl. Add shrimp, cucumbers, and mini peppers toss well. Cover and refrigerate up to 30 minutes.
Add cooled Kamut, tomatoes, and onion to shrimp mixture. Season with black pepper and remaining 1 teaspoon salt toss well. Gently fold in feta, mint, and basil just before serving.
Creamy Seafood Salad
When I was a child, my mom used to buy seafood salad from the deli at our grocery store. I remember it being expensive, and definitely not something we could get every day (I guess that’s why mom only bought it when we did our monthly grocery trip!) The seafood salad was always a treat that never lasted a day in our house. My mom would dish it out and serve it with crackers. It was just so creamy and full of shrimp, and chunks of imitation crab. One day we bought some from our usual deli, and to our surprise the changed the darn recipe! It was GROSS. The new recipe had some type of vinegar that was too blunt. It was also full of course black pepper. We never understood why they would change such a great recipe, and replace it with YUCK. Needless to say, we never bought any seafood salad from that store, or any store again, It just wasn’t the same.
These days I like to make my own seafood salad. I make my salad without any over powering seasonings, and lots of imitation crab and shrimp meat. I also like to add crisp celery for a little crunch, and of course taste. This seafood salad recipe is as simple as ever, and it’s also budget friendly. I like serving this salad at parties along with vegetable sticks, cheese, and crackers!
You can also use this recipe along with 16 ounces of elbow macaroni or shells to make a seafood pasta salad! Give it a try.
Scallop and Shrimp Seafood Salad Recipe
I made this recipe for my picky husband and he agreed it was one of the best things he'd ever eaten. When both of us rave about a recipe, I can promise you it's going to be amazing! Enjoy!
How to Make this Seafood Salad Recipe
To taste kosher salt
8 Oz Sea baby scallops
8 Oz Small shrimp, peeled and deveined
3 Oz finely chopped white onion
4 Oz finely chopped pear tomato
5 Oz Fresh lemon juice
3 Tablespoon chopped fresh cilantro
1 Teaspoon finely chopped serrano chili
½ Teaspoon Freshly ground black pepper
2 Oz olive oil
2 Avocados, halved, with about half of the flesh scooped out. (Make guacamole for serving on the side with chips!)
Saltines, tortilla or plantain chips
Bring a pot of salted water to boil.
Add the scallops and shrimps, reduce the heat and poach gently for about 2 minutes.
Drain well and chill at least 30 minutes, or up to overnight.
Stir together the onion, tomatoes, lime juice, cilantro, serrano chili, and olive oil in a large bowl.
Season with salt and pepper.
Add the scallops and shrimps to the sauce and stir gently to combine.
Divide among 4 avocado shells.
Serve the seafood salad with saltines, plantain chips or corn tortilla chips.
This was so easy and delicious!
What to Pair with this Seafood Salad Recipe
We love to eat appetizers for dinner, especially on busy weekends. I'd pair this with either Peach Salsa or this easy salsa recipe with watermelon from Carnival Cruise Lines. This Apple Margarita would be an amazing cocktail to serve alongside the food!
Cold Seafood Salad Recipe
Summer proves itself to be the best season ever because that&rsquos when all the barbecues occur. Family and friends get together, fire up the grill, and tell the guest to bring the side dishes and desserts. The most popular side dishes at the barbecues I attend is the pasta salad. There are so many pasta salads in existence but my favorite of all favorites has to be a cold seafood salad.
I don&rsquot know what it is about shrimp and that fake lobster meat in a pasta salad but I fall in love. So of course I had to create a cold seafood salad recipe for the blog.
Now a lot of you may be reading this and asking yourself, what the heck is fake lobster meat? It&rsquos what I call imitation crab. I am not sure why I call it fake lobster meat but ya know what I am getting at. Crabs&hellipLobster, kind of the same thing, but not really.
Imitation Crab vs. Real Crab? That is the Question&hellip
My guess for those who are terrified of the idea of imitation anything in their belly is that real crab meat can be substituted. However, I have only made this salad with imitation crab and will likely never change my ways. The stuff is delicious and adds a bit more color to the dish. I also like to buy the smaller cuts of the imitation crab and just add those chunks to this cold seafood salad recipe.
Now this seafood salad must be served cold, hence why it is a cold seafood salad recipe. Then again, who am I to be a stickler for the rules, serve warm if you like but it is best when you let the flavors mend together in the fridge for a few hours.
Although this recipe is great for summer cookouts and gatherings, it&rsquos also a great option for my bring to lunch menu when I make it the night before.
Shrimp Salad Recipes That Come Together in 30 Minutes or Less
Quick cooking, lean, and flavorful, shrimp are the perfect addition to just about any salad. When you want a fast dinner, all you need to is start with shrimp. Then, as the recipes here show, once you add just a handful of ingredients, you'll have a super satisfying and healthy meal.
We've selected recipes that go beyond basic. The salad recipes her aren&rsquot limited to mayo-based dressings and lettuce (though there's nothing wrong with lettuce in a shrimp salad as the chopped salad with shrimp, avocado, and a buttermilk dressing pictured here shows). Instead, shrimp are paired with fresh vegetables and even some unexpected fruit and tasty olive oil-based dressings. One great thing to know about shrimp is that the protein goes well with just about any salad dressing, so don't be shy about swapping in a favorite vinaigrette. These salads also combine shrimp with rice, noodles, and even crispy tortilla bits, which all make great dinners or take-to-work lunches.
And there are so many different ways to cook shrimp for salad whether broiled, boiled, sautéed, or steamed, shrimp are always delicious. Whichever method the recipe calls for, as soon as the shrimp changes from translucent to pink and start to curl up a little, they are ready. And no matter the cooking method, average shrimp are done in under five minutes. Further proof of just how easy a shrimp meal is&mdashall these recipes are made in under 30 minutes. Buy shrimp fresh or always have this perfect salad ingredient on hand by keeping a bag of frozen shrimp in the freezer. (Frozen shrimp can be defrosted in as little as 10 minutes with minimal effort, check out our thawing guide.)
No matter the method or cuisine&mdashwe've included Asian-inspired, Italian, and Mexican recipes here&mdashthis versatile lean protein is sure to make these some of your favorite salad recipes.
Low-Fat Summer Seafood Salad
2 cups cooked rice, cooled to room temperature
1/2 pound cooked crab meat*
1 can (8 ounce size) sliced water chestnuts, drained
1/2 cup sliced celery
1/4 cup sliced green onions
1/4 cup plain nonfat yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
tomato wedges for garnish
Seafood salad is typically a creamy, imitation crab meat based recipe that features fresh celery, mayo, and spices. It is best served on greens, or in a sandwich, or wrap.
The good thing about imitation crab meat is that you do not need to cook it. While it does taste delicious cooked in recipes like this Crab Meat Casserole, it is not necessary and can be eaten right out of the package.
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- 1/3 cup mayonnaise
- 1/3 cup chopped celery
- 1 1/2 teaspoons OLD BAY® Classic Seafood Seasoning
- 1 teaspoon fresh lemon juice
- 1 pound medium shrimp , peeled, deveined and cooked
- your favorite lettuce (optional)
- croissant or sandwich roll (optional)