Seafood Salad "Gifts of the Sea"

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

This delicious and healthy, protein-rich salad is literally packed with beneficial micronutrients! Shrimp, scallops, squid, and mussels are all combined in one salad bowl with celery, fennel root, red onion, and green olives. It's incredibly juicy. Dress the salad with lemon juice and extra-virgin olive oil. To speed up the cooking time, cook the seafood one at a time in the same water. A metal sieve immersed in boiling water in a saucepan will come in handy for easy removal. Follow the cooking times carefully, and the seafood will be very tender and delicious. Let the salad rest before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g large shrimp, peeled and deveined
220 g sea scallops, cut in half or into quarters if large
350g squid, thinly sliced, tentacles cut in half
450 g mussels, washed with a brush and de-bearded
3 lemons (cut 1 in half, squeeze the juice from 2)
4 cloves garlic, crushed
1 small red onion, thinly sliced
2 inner stalks celery, thinly sliced
6 tbsp. l. olive oil
0.5 cups thinly sliced pitted green olives
0.5 cup fresh parsley
1 small fennel root, quartered, cored and thinly sliced, plus sprigs for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, scallops, squid, mussels, lemon juice, garlic, fennel bulb, celery, olive, parsley

Cooking the dish according to the recipe:

Bring a saucepan of salted water to a boil. Add the lemon halves and garlic, then immerse a large heatproof sieve in the water. While you're preparing the seafood, soak the red onion in ice water. Fill a large bowl with ice water and set aside.
Add the shrimp to a sieve in boiling water and cook until pink, about 2 minutes; carefully lift the sieve and transfer the shrimp to a large bowl of ice water. Bring the water to a boil, return the sieve to the pan, then add the scallops and cook until tender, about 2 minutes; lift the sieve and transfer the scallops to the ice water.

Repeat with the squid, cooking until opaque, about 2 minutes. Repeat with the mussels, covering the pan with a lid; cook until the shells open, about 5 minutes. Drain the seafood and remove the mussels from their shells; pat dry with paper towels.
Drain the red onion and pat it dry. Combine the seafood, red onion, celery, fennel root, olives, and parsley in a large bowl. Drizzle with lemon juice and olive oil and toss; season with salt and pepper to taste. Let sit for 30 minutes before serving (or refrigerate for up to 4 hours; bring to room temperature before serving). Sprinkle the fennel fronds over the salad.

Categories:

recipe / Summer dishes / Main courses / Fish and seafood / Appetizers / Fish appetizers / Salads / Salads with fish