Frutti di mare (seafood) salad is one of those dishes that I can never seem to get enough of. This is one of those recipes that everybody ohhhs and ahhhhs when they first taste this awsome salad. Loaded with fresh seafood, crisp celery and loads of colorful bell peppers, this salad offers up a mouthful of garden-fresh flavors.

I designed this salad for Maxi's, the restaurant I was opening chef for in New York. We sold this and a handful of other "small bites" on our antipastini menu to great acclaim. Folks came from around the state to taste these and some of the other great menu items we offered.

Chef's tip - Adding fresh torn basil, some heiloom tomatoes or some cucumbers makes this salad really stand out. It's a great base recipe to explore your culinary talents...so have fun!

Please link to this site if you own a blog and have enjoyed this recipe...cheers!

Seafood salad (Frutti di mare)

Printable version of this Seafood salad recipe (word doc).

Ingredients:

1# - shrimp

½ # - scallops

½ # - clams

1# - calamari (cleaned)

1c – white wine

2 ea – celery hearts, diced

1 ea – red, yellow and green bell peppers, diced

2oz – lemon juice

4oz – extra virgin olive oil

¼ t (+-) – crushed red pepper

Parsley, chopped

Salt and pepper to taste

1.     Steam the shrimp for 2 minutes over the wine.

2.     Remove and repeat with the clams, scallops and the calamari.

3.     Cool and reserve all seafood.

4.     Mix the olive oil and the lemon juice together, seasoning with the salt and the pepper.

5.     Place all ingredients together in a mixing bowl and toss with the dressing.

6.     Add some of the crushed red pepper, check the seasoning and chill before serving.

Home | About | Contact | CV (resume) | Photography | Recipes | Links

All content, photographs and recipes © 1986-2006 aGreatChef.com, all rights reserved