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Sometimes Cold is Best
The Coolest Seafood Salad
Few dishes are as refreshing as a cold seafood salad. It’s healthy and tasty – a delicious catch indeed. Let’s look at one of the best cold seafood salad recipes – chilled seafood salad with herbed olive oil and sea salt.
First, let’s go over the ingredients:
- Cleaned squid: 1 pound
- Small sea scallops: 1 pound
- Medium shrimps: 1 pound (around 25 pieces)
Herbed oil ingredients:
- Extra virgin olive oil: 3/4 cup
- Parsley leaves (coarsely chopped with flat leaves): 3/4 cup
- Fresh chives (chopped): 1/2 cup
- Rosemary leaves (fresh, chopped): 1 tablespoon
- Table salt: 1/2 teaspoon
- Lemons (thinly sliced): 2
- Lemon juice (fresh): to taste
- Sea salt: to taste (plus more for serving)
Start off by removing any squid sacs that may be attached. Remember to cut the reserved flaps into strips that are 0.25 inch thick. If there are tough muscles, remove them from the scallop’s sides.
Keep a large bowl of cold and ice water ready. Cook the shrimp for one minutes (or till its pink) in a large saucepan of boiling salted water. Use a slotted spoon to transfer it to the ice water to stop the cooking.
Put the scallops to the boiling water, cooking at a bare simmer for two minutes (or until cooked through). Use a slotted spoon to transfer the scallops to the ice water, stopping the cooking.
Put the quid in the boiling water and cook it for half a minute (or till its opaque). Next, use a colander to drain the squid and then transfer to ice water to stop cooking.Also, use a colander to properly drain the seafood and transfer it to a bowl. Finally, chill the seafood and cover it till its cold (2 hours minimum), for up to a day.
Making the herbed oil:
Use a blender to blend the herbed oil ingredients at high speed (1 minute).Pour oil into a bowl using a fine sieve. Remember to press hard on solids and discard solids. You can prepare the herbed oil two days ahead and chill & cover it. Then all you have to do before serving it is toss the seafood with lemon juice and slices. And of course, sprinkle seal salt on the salad to taste, and leave additional salt on the side.
This is truly one of the coolest seafood salads (pun intended!).
Fatima M.
Freelance Blogger
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