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Italian Seafood Salad (Insalata di Mare) Recipe
SERIOUS EATS19Ingredients
90Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 lb. sea scallops (or dry-packed bay, cut into 1/2-inch pieces)
- 1 cup juice
- 10 lemons
- 1 lb. large shrimp (peeled and deveined)
- 1/2 tsp. kosher salt (plus more to taste)
- 1/4 tsp. baking soda
- 4 cloves garlic (2 crushed and 2 minced, divided)
- 1/2 cup extra virgin olive oil (divided)
- 2 lb. mussels (de-bearded and scrubbed, see note)
- 5 whole peppercorns
- 2 bay leaves
- 1 lb. squid
- 1/2 inch tentacles
- 1/4 cup flat leaf parsley leaves (packed minced, and tender stems, 3/4 ounce; 20g)
- 1 dash cayenne pepper
- 1 dash ground coriander seed (optional)
- freshly ground black pepper
- 2 stalks celery (sliced thinly on the bias, 6 ounces; 170g)
- 1/2 fennel bulb (cored and peeled, cut lengthwise into quarters, then sliced thinly on the bias, 4 ounces; 115g)
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