This classic Italian mixed seafood salad transports you to the Mediterranean Coast.
What made it so great?
Seafood salad is all in the freshness of the ingredients, and the choice of seafood.
Elise Bauer
Selecting Seafood for Frutti di Mare
Which seafood you use is up to you.
A mix of seafood is what is important here, not any specific ratio or variety.
A little crunchy finishing salt sprinkled over the salad right before you serve is a nice touch.
you might also add a little black or red pepper if you want to jazz things up.
Think of this as a main course salad on hot summer days.
Your family might consider that cheating.)
If the leftovers start to smell fishy, discard the entire salad.
Turn off the heat to let the flavors steep while you cut the veggies.
While the poaching broth is steeping, prep the vegetables if you haven’t done so already.
Dice the yellow pepper, seed and dice the tomatoes and slice the celery ribs very thin.
Juice the lemons and remove any seeds.
Put the diced peppers, tomatoes and celery into a very large bowl.
Bring the poaching broth back to a boil and add all the clams.
Boil 3 to 4 minutes, or until the clams all open up.
As soon as you see each clam open, fish it out and set it aside.
Remove the meat and put in the bowl with the veggies.
Turn off the heat and put the scallops in the poaching water.
Cover the pot and let stand for 3 to 4 minutes.
Fish out the scallops and put into the bowl.
Bring the broth to a boil once more.
it’s possible for you to save the broth or discard it.
Pick out all the calamari rings and add to the bowl.
To finish, add the olive oil and a little salt and half the lemon juice.
Mix well and taste.
Finally, mix in the chives and chill.
This salad is better a few hours after it’s made.
