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+ servings
oval dish filled with fresh seafood salad with olives and parsley with a wooden spoon in it

Italian Seafood Salad for Christmas Eve

Amanda
This Italian seafood salad is filled with seven different types of seafood and flavored simply. The best addition to your Italian Christmas eve dinner and for the feast of seven fishes.
5 from 10 votes
Prep Time 25 mins
Cook Time 30 mins
Chilling Time 2 hrs
Total Time 2 hrs 55 mins
Course Salad, Side Dish
Cuisine Italian
Servings 10 servings
Calories 205 kcal

Ingredients
  

  • 3 quarts water
  • ½ cup white wine
  • 1 Tablespoon old bay seasoning
  • 1 Tablespoon kosher salt
  • 5-6 ounce raw lobster tail
  • 1 pound raw 25/30 shrimp shell-on, deveined
  • ½ pound raw sea scallops
  • 6-8 ounce raw halibut filet
  • 1 pound raw calamari tubes and tentacles
  • 1 pound raw mussels
  • 1 pound raw clams
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon italian seasoning
  • ¼ - ½ teaspoon crushed red pepper
  • ½ teaspoon garlic powder
  • 1 large lemon zest and juice only
  • 2 Tablespoons chopped fresh parsley
  • 1 ½ cups assorted pitted olives cured in oil

Instructions
 

  • Combine water, wine, old bay seasoning, and salt in a large pot and bring the liquid to a low boil over medium heat on the stovetop.
  • While the liquid is coming to a boil, cover the mussels and clams in a large bowl with cool water. Let them sit for 2 minutes to clean out any leftover sand. Drain and set aside.
  • Poach the seafood, one at a time in the liquid, starting with the lobster. It will take approximately 3-5 minutes and the meat should be opaque, the shell should be an orange red color and the tail will be slightly curled. Remove with a slotted spoon and set aside.
  • Next, add the shrimp and cook for approximately 3-5 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, cook the scallops for approximately 2-3 minutes until they are opaque and slightly firm. Remove with a slotted spoon and set aside.
  • Next, cook the calamari for approximately 1-2 minutes until they are opaque and slightly firm. Remove with a slotted spoon and set aside.
  • After the calamari, cook the halibut filet for approximately 3-5 minutes until it is opaque and flaky. Remove with a slotted spoon and set aside.
  • Next, cook the clams for approximately 2-3 minutes until they open, discarding any that do not open during cooking. Remove opened clams with a slotted spoon and set aside.
  • Lastly, cook the mussels for approximately 2-3 minutes until they open, discarding any that do not open during cooking. Remove opened mussels with a slotted spoon and set aside.
  • Reserve one cup of the cooking liquid for the dressing and discard the rest. Place all of the cooked seafood in the refrigerator to chill while the dressing is made.
  • Heat the olive oil in a skillet or pan over medium heat on the stovetop. Add in the garlic, Italian seasoning, and crushed red pepper. Cook, while stirring, for 2 minutes.
  • Add in the reserved cooking liquid, garlic powder, lemon zest, and lemon juice and remove from the heat and allow to cool while the seafood is prepared.
  • Remove the meat from the shells of the lobster and shrimp and chop the meat into large pieces. Chop the scallops and halibut into similar sized pieces and slice the calamari tubes. Remove the meat from the clams and mussels and combine all of the prepared seafood in a large bowl. 
  • Add in the fresh parsley, olives, and prepared dressing and toss to combine everything together.
  • Chill the salad in the fridge for a minimum of 2 hours or overnight for best results.

Notes

Recipe inspired by Marjorie Scarlati and adapted from Ina Garten's Italian Seafood Salad.
 
  • Make sure all of the seafood is fresh and doesn't have an overly fishy smell. Mussels and clams should not have any cracked shells and they should close tightly when gently tapped on. Any that are broken, cracked or remain open are dead and should be discarded.
  • Make sure the cooking liquid is heated to just a low boil. This will make sure the seafood cooks gently and doesn't fall apart.
  • The seafood will take anywhere from 1-5 minutes for each item to cook in the liquid, so be careful to not over cook. Look for the meat to be opaque and slightly firm. Clams and mussels will fully open when they are done.
  • Make sure that both the salad and the dressing are cooled before mixing them together to make sure they properly infuse and do not overcook.
  • Let the salad chill overnight to give the flavors time to really meld together!
 

Substitutions and Variations

  • Seafood - The combination of seafood can be adjusted to what is available or preferred. Oysters, other white fish varieties, crab or octopus would be other great additions.
  • Spicy - Zest this seafood salad up even more by doubling the crushed red pepper flakes.
  • Wine - Wine can be substituted with ¼ cup of lemon juice, if needed.
 

Make Ahead and Storage Instructions

This Italian seafood salad is best when made ahead. It can be prepared and stored in an airtight container in the refrigerator for up to 24 hours ahead of time.
Leftovers will keep in an airtight container in the refrigerator for 2-3 days.

Nutrition

Serving: 1cupCalories: 205kcalCarbohydrates: 7gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 190mgSodium: 1532mgPotassium: 417mgFiber: 1gSugar: 1gVitamin A: 374IUVitamin C: 11mgCalcium: 87mgIron: 2mg
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