Insalata Di Mare Campanese (Seafood Salad from Campania)

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine half the olive oil with the garlic and crushed red pepper in a large sauté or frying pan and heat together over medium heat until the garlic begins to lightly brown (approximately 5 minutes). Be very careful not to burn the garlic as it will turn bitter.
  • Once the garlic has browned, increase the heat to high and add the scallops. Sauté until the scallops just turn white (about 1-2 minutes), turn for a few seconds till just cooked through, then transfer the scallops to a bowl using a slotted spoon.
  • Now, add shrimps and saute, tossing until shrimps become opaque and are just cooked; remove with slotted spoon to the same bowl.
  • Next, add the calamari rings and tentacles to the hot pan and sauté until tender and opaque (approx 2-3 minutes). Transfer to the bowl with the scallops and shrimp and season with half the salt and pepper.
  • While the seafood is still warm, mix in the remaining olive oil, salt and pepper along with the peppers, onion, fennel, lemon zest, lemon juice and parsley. Toss together well.
  • Can be served immediately but the flavors develop as the salad sits. If not serving right away, refrigerate until serving time.
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