65min 4 ppl
Insalata di Mare
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 10 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 32g
Carbs 8g
Fats 14g
About this dish
This vibrant Italian seafood salad combines tender squid, juicy shrimp, and sweet scallops with a bright lemon and olive oil dressing, creating a light yet elegant dish perfect for warm weather dining. The seafood is quickly blanched to maintain tender texture, then tossed with fresh herbs and crisp vegetables for a refreshing coastal feast.
Allergy Info
Celery, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- cherry tomatoeshalved150 g
- red bell pepperdiced1
- red onionthinly sliced1/2
- fresh parsleyfinely chopped30 g
- fresh mintfinely chopped15 g
- fresh dillfinely chopped10 g
- garlicminced3 cloves
- fresh lemon juice60 ml
Fish & Seafood
- squid tubescleaned and sliced into rings300 g
- large shrimppeeled and deveined250 g
- scallopshalved if large200 g
Dried Goods
- water2 litres
Spices & Seasonings
- sea salt1 tablespoon
- red chilli flakes1/2 teaspoon
- salt and black pepperto taste
Oils & Condiments
- extra virgin olive oil100 ml
- white wine vinegar1 tablespoon
Utensils
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Instant-read thermometer
Method
1
Halve the cherry tomatoes, dice the red bell pepper, thinly slice the red onion, mince the garlic, and finely chop the parsley, mint, and dill. Set everything aside.
Approx. 15 minutes
2
Bring the water and sea salt to a rolling boil in a large pot over high heat.
Approx. 5 minutes
3
Add the squid rings to the boiling water and cook for 2 minutes until opaque and tender.
Approx. 2 minutes
4
Add the shrimp to the pot and cook for 2 minutes until they turn pink and opaque.
Approx. 2 minutes
5
Add the scallops to the pot and cook for 2 minutes until just cooked through and opaque. Internal temperature should reach 50–55°C (125–130°F) when checked with a thermometer.
Approx. 2 minutes
6
Drain the seafood in a colander and rinse under cold running water for 30 seconds to stop the cooking process; set aside to cool.
Approx. 1 minutes
7
Whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, and red chilli flakes in a large bowl until emulsified.
Approx. 2 minutes
8
Add the cooled seafood, cherry tomatoes, diced bell pepper, and sliced red onion to the dressing and toss gently to combine.
Approx. 2 minutes
9
Add the fresh parsley, mint, and dill to the salad and toss again until evenly distributed.
Approx. 1 minutes
10
Season with salt and black pepper to taste, then refrigerate for at least 15 minutes before serving to allow the flavours to meld.
Approx. 15 minutes
