You are here

Italian Seafood Antipasto

Canadian.Recipes's picture
  Celery stalk 1 , coarsely chopped
  Onion 1 Small
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Whole peppercorns 6
  Lemon rind strips 2
  Small squid 1 Pound (500 gram)
  Scallops 1 Pound (500 gram)
  Small shrimp 1 Pound, uncooked (500 gram)
For dressing
  Extra virgin olive oil 50 Milliliter (1/4 cup)
  Lemon juice 50 Milliliter (1/4 cup)
  Garlic clove 1 Large, minced
  Chopped fresh italian parsley 25 Milliliter (2 tablespoon)
  Pepper 1⁄4 Teaspoon

In saucepan, combine 6 cups (1.5 L) water, celery, onion, bay leaf, salt, peppercorns and lemon rind; bring to boil.
Reduce heat, cover and simmer for 20 minutes.
Strain and return liquid to saucepan; set aside.
Hold squid under cold water and peel off skin.
Squeeze out insides; pull off head and pull out center transparent bone.
Wash squid well; cut into small strips or 1/4 inch (5 mm) rings.
Cut tentacles in half or quarters, if desired.
Halve or quarter each scallop if large.
Peel and devein shrimp.
Bring reserved cooking liquid to simmer; add squid and simmer for 3 minutes or until tender.
Remove with slotted spoon; set aside.
Return liquid to simmer; add scallops and simmer for 3 minutes or until opaque.
Remove with slotted spoon; set aside.
Repeat with shrimps.
Transfer seafood mixture to bowl.
DRESSING: In small screwtop jar or bowl, combine oil, lemon juice, garlic, parsley, salt and pepper; shake to mix well.
Pour over seafood mixture and toss gently to coat.
Cover and marinate in refrigerator for at least 1 hour or up to 4 hours, stirring occasionally.
Toss just before serving mounded on platter.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)