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1
In a large pot over high heat, boil 2 quarts salted water.
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2
Fill second pot with ice water; set aside.
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3
While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon.
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4
Set aside.
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5
Finely dice celery, fennel and red onion.
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6
Set aside.
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7
Toss shrimp in boiling water.
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8
Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool.
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9
Cut into 1/4-inch pieces.
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10
Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion.
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Cover with vinaigrette and toss.
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12
Season with salt and pepper.
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13
Refrigerate.
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14
Slice calamari into 1/4-inch pieces and steep in buttermilk.
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15
To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil.
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16
When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper.
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17
Salt, to taste, and refrigerate until ready to serve.
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18
Combine the 2 flours in a medium bowl.
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19
Add salt and pepper, to taste.
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20
In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour.
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21
Shake off any excess flour and place immediately in fryer.
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Cook until crispy and golden brown.
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23
Remove from oil and let drain on a paper towel lined plate.
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24
Round a serving spoonful of salad in the center of each plate.
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Scatter a few pieces of calamari over each scoop and top with a dollop of aioli.
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26
Garnish with baby arugula.
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27
*RAW EGG WARNING
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28
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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29
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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31
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
