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recipe
Seafood Salad - A Family Feast

Seafood Salad

Yield: 6-8 servings 1x
Prep: 14 hoursCook: 15 minsTotal: 14 hours 15 minutes
Units:
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Ingredients

  • 1 pound raw calamari (cleaned, tubes and tentacles)
  • 1 pound raw shrimp (16-20 per pound)
  • 1/2 pound raw sea scallops
  • 2 cups buttermilk
  • 1 clove chopped garlic
  • 1/4 cup extra virgin olive oil divided
  • 3 tablespoons chopped jarred pepperoncini
  • 1 tablespoon drained capers
  • 6 pitted calamata olives sliced
  • A few thin slices of red onion (slices cut in quarters)
  • 1/4 teaspoon Old Bay seasoning
  • Pinch red pepper flakes
  • 1 tablespoon chopped fresh Italian flat leaf parsley
  • 4 tablespoons Favorite Vinaigrette or other vinaigrette of your choice
  • 2 tablespoons reduced pan drippings

Instructions

  1. Cut calamari tubes into rings. Remove long feelers from tentacles and discard. Cut large tentacles in half the long way, leave small ones whole. Peel and devein shrimp. Cut scallops in half.
  2. Place prepared fish and buttermilk in a sealed container and marinate overnight or for at least 12 hours.
  3. The following day, rinse fish of all buttermilk and pat completely dry between a few paper towels. Separate the three fish types as they will be cooked at different times.
  4. In a large sauté pan over medium heat, sauté garlic in a few tablespoons of the olive oil for one minute. Do not brown. Increase heat to medium high and quickly add scallops. Sauté just until opaque. Do not overcook. They will bounce back when poked. Set aside on a sheet tray.
  5. Add a few more tablespoons of the oil and sauté shrimp just until they curl and turn pink. Do not overcook. Place on the same sheet tray as the scallops.
  6. Add a little more oil and sauté calamari rings. Sauté less than a minute until they are cooked and no longer raw. They will give off some water. Pour that off in a bowl and hold. Add the rings to the sheet pan.
  7. Add the remaining oil and sauté the tentacles. Sauté less than a minute or until they curl and are no longer raw. Remove to the sheet pan.
  8. The tentacles should also have given up some water. Add the reserved liquid from earlier to this liquid and reduce heat to medium. (if you do not have any liquid, add a quarter cup of water to the pan) While cooking, scrape the pan down and cook until you have about two tablespoons of liquid. Strain that and hold in the refrigerator.
  9. Place the cooked fish and the bowl of liquid in the refrigerator to chill completely.
  10. When you are ready to assemble, in a medium bowl, mix cooked fish, reserved cooking liquid, pepperoncini, capers, calamata olives, red onion, Old Bay, red pepper flakes, parsley and vinaigrette. Mix to combine and serve.

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