Insalata Di Mare Campanese (Seafood Salad from Campania)
"A refreshing and colorful salad reflecting the abundance of seafood, vegetables and olive oil in and around the Amalfi coast. This salad, which may be served as an appetizer or entrée, actually improves as it sits so make it early in the day to allow the flavors to marry. Serve with a mixed green salad, crusty bread and a nice glass of chilled white wine. Adapted from Whole Foods. Serves 6 as an appetizer, 4 as a main dish"
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 5 tablespoons extra virgin olive oil, divided
- 4 garlic cloves, chopped (about 2 TB)
- 1⁄8 teaspoon crushed red pepper flakes (optional)
- 8 large sea scallops, dry, split into 16 rounds
- 1 lb squid ring, & tentacles cleaned
- 1 teaspoon salt, divided (coarse sea salt is preferable)
- 1⁄4 teaspoon ground black pepper, divided
- 3⁄4 lb large shrimp, peeled & deveined, tail on (approx. 25 shrimp)
- 1⁄2 cup red bell pepper, thinly sliced
- 1⁄2 cup yellow bell pepper, thinly sliced
- 1⁄2 cup red onion, thinly sliced
- 1⁄2 cup fennel, thinly sliced (white bulb only)
- 1 lemon, zest of
- 1 lemon, juice of (approx 4 TB)
- 1⁄4 bunch flat-leaf Italian parsley, chopped (approx. 1/2 cup)
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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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
