Ina Garten’s seafood salad is made with a medley of shrimp, scallops, calamari, mussels, fennel, and parsley with a lemon limoncello dressing, creating a refreshing dish that takes 3 hours and 35 minutes to prepare!
Try More Ina Garten Recipes:
? Why You’ll Love This Seafood Salad Recipe:
- Fresh and Flavorful: A vibrant mix of shrimp, scallops, calamari, and mussels with a zesty lemon and limoncello dressing.
- Light and Refreshing: The lemon dressing adds a bright, tangy flavor, making it perfect for warm days.
- Elegant Yet Simple: Easy to prepare and ideal for both casual and formal occasions.
- Chilled Perfection: Tastes even better after chilling, allowing flavors to meld.
❓ What Is Ina Garten’s Seafood Salad Recipe?
Ina Garten’s seafood salad featuring shrimp, scallops, calamari, and mussels, tossed with a lemon-limoncello dressing, tomatoes, fennel, and parsley.
? Ina Garten Seafood Salad Ingredients
- 1 tablespoon Old Bay seasoning
- Kosher salt
- 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
- 1 1/2 cups dry white wine
- 1 pound sea scallops, halved crosswise
- 1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
- 2 pounds fresh mussels
- 1/2 cup good olive oil
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 plum tomatoes, seeds, and pulp removed and medium-diced
- 1/3 cup limoncello liqueur
- Grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Freshly ground black pepper
- 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
- 1/2 cup fresh flat-leaf parsley leaves, lightly packed
- 2 lemons
? How To Make Ina Garten Seafood Salad
- Boil 3 quarts of water with Old Bay seasoning and 1 tablespoon salt. Add shrimp, simmer for 3 minutes, then transfer to a bowl.
- Add wine to the remaining water, boil, add scallops, and simmer for 2 minutes. Transfer the scallops to the bowl.
- Bring the liquid back to a boil, add calamari, and simmer for 2-3 minutes. Transfer calamari to the bowl.
- Boil again, add mussels, cover, and simmer for 4-5 minutes until shells open. Discard any that don’t open. Cool, remove the mussels from the shells, and add to the bowl with 12 shells.
- Discard excess poaching liquid, keeping 1/2 cup. Drain seafood and return to bowl.
- Heat olive oil in a medium sauté pan. Add garlic, oregano, and red pepper flakes; cook for 1 minute.
- Add tomatoes, cook for 2 minutes. Add reserved poaching liquid, limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper; cook for 1 more minute.
- Pour dressing over seafood and toss gently. Add fennel and parsley.
- Thinly slice one lemon half and add to salad. Toss, cover with plastic wrap, and chill for at least 3 hours or overnight.
- Before serving, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and juice from the remaining lemon. Adjust seasoning and serve cold or at room temperature.
? Recipe Tips
- Cook Seafood Carefully: Ensure each type of seafood is cooked just until tender. Overcooking can make them tough or rubbery.
- Chill the Salad: Allow the seafood salad to chill in the refrigerator for at least 3 hours, or overnight, to let the flavors meld and the salad becomes nicely chilled.
- Season to Taste: Before serving, taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed to suit your preference.
- Check Mussels: Only use mussels that have opened during cooking. Discard any that remain closed to ensure safety and freshness.
? What Serve With Seafood Salad?
Serve Seafood Salad with Green Beans Almondine, Quiche Lorraine,Crispy English Potatoes,Sweet Potato Fries, Risotto Cakes, Chipotle Nuts,Jalapeno Cheddar Crackers,Onion Rings,Marinated Olives, Crab Cakes, and Fish Chowders.
? How To Store Leftovers Seafood Salad?
- In The Fridge: Store leftover seafood salad in an airtight container for up to 2 days.
- In The Freezer: It is not recommended to freeze leftover seafood salad, as it can negatively affect the texture of the seafood.
FAQs
Can I use frozen seafood for salad?
Yes, you can use frozen seafood for salad, but ensure it’s fully thawed and well-drained before cooking.
Why did my seafood salad become tough?
Your seafood salad became tough likely due to overcooking the seafood, which makes it rubbery and less enjoyable.
Why is my seafood salad lacking in texture?
Your seafood salad might lack texture if the seafood wasn’t properly chilled or if the ingredients were not mixed well.
Why is my seafood salad watery?
Your seafood salad might be watery due to excess liquid from the seafood or not draining it properly before mixing.
Try More Ina Garten Recipes:
Ina Garten Seafood Salad Nutrition Facts
Amount Per Serving
- Calories 426
- Total Fat 35g
- Saturated Fat 7g
- Trans Fat 0.3g
- Cholesterol 188mg
- Sodium 1206mg
- Potassium 356.9mg
- Total Carbohydrates 3.4g
- Dietary Fiber 0.7g
- Sugars 1.2g
- Protein 24g
Ina Garten Seafood Salad
Description
Ina Garten’s seafood salad is made with a medley of shrimp, scallops, calamari, mussels, fennel, and parsley with a lemon limoncello dressing, creating a refreshing dish that takes 3 hours and 35 minutes to prepare!
Ingredients
Instructions
- Boil 3 quarts of water with Old Bay seasoning and 1 tablespoon salt. Add shrimp, simmer for 3 minutes, then transfer to a bowl.
- Add wine to the remaining water, boil, add scallops, and simmer for 2 minutes. Transfer the scallops to the bowl.
- Bring the liquid back to a boil, add calamari, and simmer for 2-3 minutes. Transfer calamari to the bowl.
- Boil again, add mussels, cover, and simmer for 4-5 minutes until shells open. Discard any that don’t open. Cool, remove the mussels from the shells, and add to the bowl with 12 shells.
- Discard excess poaching liquid, keeping 1/2 cup. Drain seafood and return to bowl.
- Heat olive oil in a medium sauté pan. Add garlic, oregano, and red pepper flakes; cook for 1 minute.
- Add tomatoes, cook for 2 minutes. Add reserved poaching liquid, limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper; cook for 1 more minute.
- Pour dressing over seafood and toss gently. Add fennel and parsley.
- Thinly slice one lemon half and add to salad. Toss, cover with plastic wrap, and chill for at least 3 hours or overnight.
- Before serving, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and juice from the remaining lemon. Adjust seasoning and serve cold or at room temperature.
Notes
- Cook Seafood Carefully: Ensure each type of seafood is cooked just until tender. Overcooking can make them tough or rubbery.
Chill the Salad: Allow the seafood salad to chill in the refrigerator for at least 3 hours, or overnight, to let the flavors meld and the salad becomes nicely chilled.
Season to Taste: Before serving, taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice as needed to suit your preference.
Check Mussels: Only use mussels that have opened during cooking. Discard any that remain closed to ensure safety and freshness.
Ina Garten Seafood Salad