Seafood Salad

By The Canadian Living Test Kitchen

68 people added this to their Recipe Box

This recipe makes 16 portions servings

More great recipes from this menu:

Octopus, squid and shrimp — traditionally part of Italian-Canadian family feasts — are combined with scallops in this deluxe salad. If octopus is not available, add more scallops. For maximum flavour, use the best olive oil you can buy.

Ingredients

Stock
12 cups water 12 12cups cupswater
1 coarsely chopped onion 1 1coarsely chopped oniononions
2 2coarsely chopped celery stalk with leavescelery stalks with leaves
1 quartered lemon 1 1quartered lemonlemons
1 parsley sprig 1 1parsley sprigparsley sprigs
4 peppercorns , whole4 4peppercorns, whole
Seafood
1 lb scallops 1 1lb lbscallopscallops
1 lb shrimp , medium or small1 1lb lbshrimp, medium or small
1 lb octopus 1 1lb lboctopus
1 lb squid 1 1lb lbsquid
Dressing
1/2 cup good quality olive oil 1/2 1/2cup cupgood quality olive oil
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
1/2 tsp salt 1/2 1/2tsp tspsalt
Pepper Pepper
1 minced large clove of garlic 1 1minced large clove of garlic
Garnish
1 seeded and sliced lemon 1 1seeded and sliced lemonlemons
1/2 cup parsley sprigs 1/2 1/2cup cupparsley sprigparsley sprigs

Preparation

Stock: In large saucepan, combine ingredients; bring to boil, reduce heat and simmer, covered, for 20 minutes.

Seafood: If scallops are quite thick, slice crosswise in halves or thirds. Rinse shrimp and octopus. To clean squid, rinse, then pull tentacles and head away from body, pulling most of the innards from body at the same time; scoop out any residue in body. Then pull out transparent quill and, under cold running water, remove skin. Cut off tentacles just below the eyes. Remove as much skin on tentacles as possible and cut into 1-inch (2.5 cm) lengths. Discard head, quill, innards and skin.

Simmer seafood in the following order in stock, removing as soon as they are cooked: scallops, uncovered, 2 minutes; shrimp, uncovered, 3 minutes; squid, covered, about 25 minutes or until tender; octopus, covered, 1 hour or until tender, adding more water as necessary to keep octopus covered. Shell shrimp and devein. Cut squid into 1/2-inch (1 cm) rings. Skin octopus and cut into 1/2-inch (1 cm) disks. Place all seafood in medium bowl.

Dressing: Toss together ingredients and pour over seafood. Cover and chill for up to 8 hours. Taste and adjust seasoning and lemon. Transfer to serving bowl. Garnish with lemon slices and parsley.