Insalata di Frutti di Mare (Italian Seafood Salad)

By Dan Pelosi

Updated Dec. 16, 2023

Insalata di Frutti di Mare (Italian Seafood Salad)
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Total Time
2½ hours
Prep Time
45 minutes
Cook Time
1¾ hours
Rating
5(135)
Comments
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Crisp and zesty, this version of the classic Italian dish uses shrimp, scallops and calamari but works well with any seafood you can get your hands on. It can be served as an appetizer for a large feast or as the main course of a smaller meal. Steaming the seafood instead of boiling it makes it more tender and simultaneously gives it a snappier bite. Submerged in an abundant amount of tart dressing while it cools in the refrigerator, the seafood, along with fennel and celery, ends up infused with serious flavor. Spicy jarred cherry peppers add a welcome hit of heat, but sweet cherry peppers can be substituted.

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Ingredients

Yield:8 servings
  • Ice
  • 5lemons
  • 1pound shrimp, peeled, deveined and tails removed
  • 1pound sea scallops, halved horizontally
  • 1pound calamari, tubes cut into ½-inch rings, tentacles left whole
  • ¾cup extra-virgin olive oil
  • 4garlic cloves, finely grated
  • 1tablespoon red wine vinegar
  • Salt and black pepper
  • 1cup thinly sliced fennel (from 1 small bulb)
  • 1cup thinly sliced celery (from 1 to 3 stalks)
  • 1cup torn or sliced pitted Castelvetrano olives
  • ½cup drained jarred sliced hot cherry peppers
  • 1cup chopped fresh parsley, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

369 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 29 grams protein; 714 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a steamer basket or metal colander inside a large pot. Add water, making sure it does not rise above the bottom of the steamer. Cover the pot and bring the water to a simmer. Meanwhile, fill a large bowl with water, ice and the juice of one lemon.

  2. Step 2

    Place the shrimp in the steamer, cover and steam for 2 to 3 minutes, until opaque and cooked through, then transfer to the ice bath. When cool, lift out and place on a towel-lined tray to dry. Repeat with the scallops and then the calamari. Transfer to the refrigerator to cool for at least 15 minutes.

  3. Step 3

    In a large bowl, whisk together the olive oil, ½ cup lemon juice (from 2 to 3 lemons), garlic, vinegar and 1 teaspoon each salt and pepper. Add the fennel, celery, olives, cherry peppers, parsley, the zest of 1 lemon and all of the seafood. Gently mix everything together, ensuring the scallops do not break apart. Submerge as much seafood as possible in the dressing in the bowl by gently pressing it down. Cover tightly and refrigerate for at least 1 hour or up to 1 day.

  4. Step 4

    Before serving, give the salad a mix and season to taste with salt and pepper. Use a slotted spoon to transfer the salad into a serving dish. Spoon some (or all) of the dressing over the salad and garnish with extra chopped parsley and lemon zest.

Ratings

5 out of 5
135 user ratings
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Comments

Laurie_N

Delicious and elegant treat for seafood lovers! Made 1/3 of the seafood and 1/2 of the dressing for a light dinner for two. (You need more liquid dressing to properly submerge the seafood.) Three minor mods for next time: 1. More garlic 2. Shave fennel with a mandolin since thin slides were still too thick. 3. Use higher quality EVOO.

Dan

You will be left with a wonderfully rich seafood stock in the steaming pot. Freeze in wide-mouth pint jars (jars with a shoulder will break) and use when stock or bottled clam juice are called for.

Holmestead

I have always dreamed of making this at home; now I can. Welcome Dan, so happy to follow your recipe!

Adam R

Subbed in fresh cod for scallops and it still worked great. What a delicious dish!

NinaNYC

Insanely delicious and simple. Don’t be fooled by the seemingly melange of stuff that makes it seem overly complicated. It’s an exquisite balance. I subbed with green olives, bottled lemon juice, and banana peppers. Even if it was not low carb, I’d reach for it. I just had leftovers for breakfast. My daughter, who lives on Mac and cheese, coco puffs and strawberries, cleaned her plate. She said the fennel was like fancy cucumber. It’s a part of our recipe rotation now.

somehere in bklyn

This was absolutely delicious. I made my salad the evening before, covered tightly and tossed once the next morning and again mid afternoon. Removed from fridge about 45 min before serving. I followed the recipe very very closely. I only added some extra garlic (per prior comments) and some clams. The suggested steam time and filling instructions were also key.

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