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Italian Seafood Salad

Italian Seafood Salad keeps seafood front and center with plenty of flavor and a recipe that feels special without getting fussy.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4

Ingredients

For the Poaching Liquid

  • 2 bay leaves
  • Peppercorns
  • 1/2 lemon
  • 3 garlic cloves

For the Dressing

  • 1/2 cup parsley
  • 1/4 cup EVOO
  • 1 shallot diced
  • 1 lemon juiced
  • Pinch red pepper flakes

For the Seafood

  • 1 lobster tail
  • 1/3 lb bay scallops
  • 1/3 lb shrimp
  • 1/3 lb calamari

For the Salad

  • 1 fennel bulb thinly sliced
  • 1/4 cup olives sliced
  • 1/4 cup roasted red peppers dice

Instructions

  • Bring a large pot of water to boil and season with salt, lemon, bay leave, peppercorns, and garlic.
  • Once boiling, poach the fish in batches: Scallops (about 2 minutes); Calamari (about 2-3 minutes); Shrimp (about 2-3 minutes or until pink); Lobster (about 5-7 minutes)
  • As each fish is done, transfer to an ice bath to stop the cooking process, then set aside on a paper towel lined baking sheet to dry.
  • Prep the dressing by combining the parsley, shallot, red pepper flakes, and EVOO in a small bowl. Season with salt and mix until fully combined.
  • Then thinly slice the fennel, chop the olives, and dice the roasted pepper.
  • Transfer the fish to a bowl, add the fennel, olives, roasted peppers, and dressing. Mix until fully combined. Then taste and adjust salt, pepper, and lemon to taste.