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Italian Seafood Antipasto

  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1856 Calories from Fat 625

% Daily Value*

Total Fat 68 g104.3%

Saturated Fat 7.2 g35.8%

Trans Fat 0 g

Cholesterol 1896 mg632%

Sodium 2634.5 mg109.8%

Total Carbohydrates 53 g17.7%

Dietary Fiber 6.3 g25%

Sugars 8.3 g

Protein 242 g484.2%

Vitamin A 71.3% Vitamin C 229.9%

Calcium 61.4% Iron 99.4%

*Based on a 2000 Calorie diet

Italian Seafood Antipasto Recipe