Italian Seafood Salad is packed full of seven different types of seafood. Perfect with pasta for your Italian Christmas Eve traditions!
- 3 quarts water
- ½ cup white wine
- 1 Tablespoon old bay seasoning
- 1 Tablespoon kosher salt (plus extra for seasoning)
- 1 5-6 oz lobster tail
- 1 pound 25/30 shrimp (shell-on, deveined)
- ½ lb sea scallops
- 1 6-8 oz halibut filet
- 1 pound calamari (tubes and tentacles)
- 1 pound mussels
- 1 pound clams
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons chopped garlic
- 1 teaspoon italian seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon garlic powder
- 1 large lemon (zest and juice)
- 2 Tablespoons fresh parsley (chopped)
- 1 ½ cups olives cured in oil
- Place mussels and clams in a bowl and cover with cool water. Let sit for 2 minutes to clean out any leftover sand.
- Meanwhile, put water, wine, old bay seasoning, and salt in a large pot and bring the liquid to a low boil over medium heat.
- First, boil the lobster in the poaching liquid first, for approximately 4-5 minutes till the meat is opaque, the shell is red and the tail is slightly curled. Remove with a slotted spoon and set aside.
- Next, add the shrimp and boil for approximately 3-4 minutes until the meat is opaque, the shell is pink and shrimp are slightly curled. Remove with a slotted spoon and set aside.
- After the shrimp, boil the scallops for approximately 2-3 minutes until they are opaque and slightly firm. Remove with a slotted spoon and set aside.
- Next, boil the calamari for approximately 1-2 minutes until they are opaque and firm. Remove with a slotted spoon and set aside.
- After the calamari, boil the halibut filet for approximately 4-5 minutes until it is opaque and flaky. Remove with a slotted spoon and set aside.
- Next boil the clams for approximately 2-3 minutes until they open. Remove with a slotted spoon and set aside.
- Lastly, boil the mussels for approximately 2-3 minutes until they open. Remove with a slotted spoon and set aside. Make sure to reserve some of the poaching liquid for your dressing.
- Put all of the cooked seafood in the fridge to chill while you make the dressing.
- To make the dressing, heat olive oil in a saute pan over medium heat. Add in garlic, Italian seasoning, and crushed red pepper and saute for 2 minutes. Add in 1 cup of the poaching liquid, garlic powder, lemon zest, and lemon juice. Remove from the heat and set aside.
- Remove cooked seafood from the fridge. Remove lobster and shrimp from their shells and chop in large pieces. Chop scallops and halibut in large pieces. Slice calamari tubes and remove meat from the clam and mussel shells.
- Combine all of the prepared seafood in a large bowl or serving dish. Add in fresh parsley, olives, and prepared dressing. Toss to combine.
- Chill salad in the fridge for a minimum of 2 hours or overnight for best results. Check salad for seasoning and add salt if needed before serving.
Recipe inspired by Marjorie Scarlati and adapted from Ina Garten's Italian Seafood Salad
- Category: Salad, Side Dish
- Cuisine: Italian
- Calories: 383
Keywords: dairy free, gluten free, holidays, seafood