ironchef
Executive Chef
You can halve this recipe or scale it to whatever amount of portions you need
Insalada ai Fruitti di Mare
Yield: Approx.8 lbs. or 32 4 oz. servings
Ingredients:
2 lb. Fresh Scallops
2 lb. Fresh White Shrimp, shell on
2 lb. Fresh Mussels
2 lb. Fresh Calamari
1/2 c. Fresh Lemon juice + the zest of the lemons
1 c. Extra Virgin Olive Oil
2 Tbsp.Garrlic, minced
4 Tbsp. Fresh Italian Parsley, finely chopped
3 Tbsp. Fresh Mint, finely chopped
2 Tbsp. Fresh Oregano, finely chopped
2 tsp. red pepper flakes
1 medium Red Onion, finely diced
1 Red Bell Pepper, finely diced
1 Yellow Bell Pepper, finely diced
Kosher Salt
Method:
In a large stock pot, prepare 4 quarts of boiling, lightly salted water and prepare a large ice water bath(s). Blanch the seafood until just cooked through, 1-1/2 minutes for the calamari, 2-3 minutes for the shrimp and scallops, and 3-4 minutes for the mussels or until they open. Shock all seafood in the ice water immediately after cooking, remove all shells, and pat dry. In a large mixing bowl, combine all of the seafood and other ingredients except for the kosher salt. Mix until all ingredients are well incorporated, season with salt, and toss to mix. Chill in the refrigerator for at least 2 hours before serving.
Insalada ai Fruitti di Mare
Yield: Approx.8 lbs. or 32 4 oz. servings
Ingredients:
2 lb. Fresh Scallops
2 lb. Fresh White Shrimp, shell on
2 lb. Fresh Mussels
2 lb. Fresh Calamari
1/2 c. Fresh Lemon juice + the zest of the lemons
1 c. Extra Virgin Olive Oil
2 Tbsp.Garrlic, minced
4 Tbsp. Fresh Italian Parsley, finely chopped
3 Tbsp. Fresh Mint, finely chopped
2 Tbsp. Fresh Oregano, finely chopped
2 tsp. red pepper flakes
1 medium Red Onion, finely diced
1 Red Bell Pepper, finely diced
1 Yellow Bell Pepper, finely diced
Kosher Salt
Method:
In a large stock pot, prepare 4 quarts of boiling, lightly salted water and prepare a large ice water bath(s). Blanch the seafood until just cooked through, 1-1/2 minutes for the calamari, 2-3 minutes for the shrimp and scallops, and 3-4 minutes for the mussels or until they open. Shock all seafood in the ice water immediately after cooking, remove all shells, and pat dry. In a large mixing bowl, combine all of the seafood and other ingredients except for the kosher salt. Mix until all ingredients are well incorporated, season with salt, and toss to mix. Chill in the refrigerator for at least 2 hours before serving.
