ITALIAN SEAFOOD SALAD

Italian Seafood Salad image

Number Of Ingredients 18

Ingredients

1 tablespoon Old Bay Seasoning
1 1/2 pounds Peeled and deveined raw shrimp
1 1/2 cups Dry White Wine
1 pound Sea Scallops, halved crosswise
1 pound Calamari tubes, sliced into 1/2-inch rings
2 pounds Mussels
1/2 cup Olive Oil
4 cloves Garlic, minced
2 teaspoons Dried oregano
1/2 teaspoon Red Pepper Flakes, crushed
3 Plum Tomatoes, seeds and pulp removed and medium-diced
1/3 cup Limoncello Liqueur
1 Lemon, grated zest
1/4 cup Lemon juice
1/8 teaspoon Freshly ground pepper
1 Small Fennel Bulb, trimmed, cored, and thinly sliced crosswise
1/2 cup Flat-leaf whole parsley leaves, lightly packed
2 Lemons

Steps:

Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm. With a skimmer transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest.
Add the wine to the poaching liquid and bring to a boil. Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked. With the skimmer, transfer the scallops to the bowl with the shrimp. Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked. Be careful not to overcook any of the seafood or it will be tough! With the skimmer, transfer the calamari to the bowl.
Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened. Let cool and then remove the mussels from their shell and add to the bowl. Reserve a few shells for garnish when plating. SET ASIDE 1/2 CUP OF THE POACHING LIQUID, discarding the rest. Drain the seafood in a colander and put it all back into the bowl.
For the dressing, heat the olive oil in a 10-inch saute pan over medium heat. Add the garlic, oregano, and red pepper flakes and cook for 1 minute. (Do not burn the garlic) Add the tomatoes and cook over medium heat for 2 more minutes. Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt and 1 teaspoon pepper and cook for 1 more minute. Pour the sauce over the seafood and toss gently. Add the fennel and parsley. Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad. Toss gently to combine and cover with plastic wrap. Chill for at least 3 hours or overnight.
To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon. Taste for seasonings and serve cold or at room temperature.