Dining and Cooking
Italian seafood salad
In Salads

Italian seafood salad

It’s that time of year. Time for some Italian seafood salad. And it’s really one of my favorite things to make this time of year. It feels special. It’s punchy, lemony, and fresh. And it’s a nice little counterpart to all the rich holiday food. So, I start off by making a corpolean, which is essentially a very flavorful, wineheavy liquid. It’s got lemon, aromatics, and peppercorn. I’m going to cook most of the seafood in that liquid, but I actually like to steam the lobster. I think it comes out a little bit more tender than boiling it. So, I steam the tails for about 8 to 10 minutes, and then I add them to an ice bath. And I think lobster is a fun addition to the salad. It makes it feel festive. And I just use a pair of scissors to cut the shell away from the meat. And then I dice them up. Once the corp bolon has simmered, I remove most of the aromatics. And then I get to cooking all the rest of the seafood. First in goes some bay scallops. That gets cooked for a few minutes. Then some colamari that gets cooked for a few minutes. And lastly, I cook the shrimp. And then everything goes into an ice bath to stop the cooking. And then I lay out all the cooked seafood on a paper towel so that they’re not all wet. Everything gets added to a big bowl with some crab meat, some chopped pepper, and chini for spice. Thinly sliced red onions, fennel, and celery. And you could do any green olives for this, but I love these tangerine chili olives. They’re a little sweet, spicy. It’s really good in the seafood salad. So, if you can find them, I definitely recommend. Then, I add a ton of fresh parsley, lemon zest, and lemon juice. And a splash of the pepper and chini juice is really nice for a little extra punch. Then, in goes a bunch of olive oil, salt, and pepper. Give it a big toss. And that’s the salad. And this makes quite a bit. Perfect for a crowd. There’s so many colors and textures and flavors. It’s just so so delicious. It’s also delicious as it marinates.

46 Comments

  6. @NEMO-NEMO

    I
    Made this salad with your recipe and my family was shocked that it tasted so original and that I pulled it off!!!
    Thank you for your formulas.

  11. @dorothysay8327

    This is so delicious looking and unusual. I’m not a big shellfish fan? But I’d make this just to give it a whirl. My hubby would LOVE it. 😅

  14. @isa22

    My goodness missy, I had to pause, restart, pause again to keep up with how fast you're talking while adding the ingredients 😰

  22. @lilyraen

    Side note: I’m currently watching this with the same sweater one and you in the vid😂 TWINSIES!!!

  26. @Ty-ih9cu

    Oh wow I’m just thinking of all the things you could use the cooking liquid with when you’re done! At the end it would just be a wine heavy super rich seafood broth. Sounds amazing.

  37. @L-mo

    That looks very nice, and it’s great that you’ve cooked all the fish yourself fresh

  45. @Sambell3936

    Barefoot Comtessa level. Amazing but pricey and unless you’re a pro chef or very good rich home cook you can’t do this. But yes, lovely.