Insalata Di Mare Campanese (Seafood Salad From Campania) Recipe

Name: Insalata Di Mare Campanese (Seafood Salad From Campania)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil, divided; 4 garlic cloves, chopped (about 2 TB); 1/8 teaspoon crushed red pepper flakes (optional); 8 large sea scallops, dry, split into 16 rounds; 1 lb squid ring, & tentacles cleaned; 1 teaspoon salt, divided (coarse sea salt is preferable); 1/4 teaspoon ground black pepper, divided; 3/4 lb large shrimp, peeled & deveined, tail on (approx. 25 shrimp); 1/2 cup red bell pepper, thinly sliced; 1/2 cup yellow bell pepper, thinly sliced; 1/2 cup red onion, thinly sliced; 1/2 cup fennel, thinly sliced (white bulb only); 1 lemon, zest of; 1 lemon, juice of (approx 4 TB); 1/4 bunch flat-leaf Italian parsley, chopped (approx. 1/2 cup)

Servings: persons

5 tablespoons extra virgin olive oil, divided
4 garlic cloves, chopped (about 2 TB)
1/8 teaspoon crushed red pepper flakes (optional)
8 large sea scallops, dry, split into 16 rounds
1 lb squid ring, & tentacles cleaned
1 teaspoon salt, divided (coarse sea salt is preferable)
1/4 teaspoon ground black pepper, divided
3/4 lb large shrimp, peeled & deveined, tail on (approx. 25 shrimp)
1/2 cup red bell pepper, thinly sliced
1/2 cup yellow bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup fennel, thinly sliced (white bulb only)
1 lemon, zest of
1 lemon, juice of (approx 4 TB)
1/4 bunch flat-leaf Italian parsley, chopped (approx. 1/2 cup)

1
Combine half the olive oil with the garlic and crushed red pepper in a large saute or frying pan and heat together over medium heat until the garlic begins to lightly brown (approximately 5 minutes). Be very careful not to burn the garlic as it will turn bitter.
2
Once the garlic has browned, increase the heat to high and add the scallops. Saute until the scallops just turn white (about 1-2 minutes), turn for a few seconds till just cooked through, then transfer the scallops to a bowl using a slotted spoon.
3
Now, add shrimps and saute, tossing until shrimps become opaque and are just cooked; remove with slotted spoon to the same bowl.
4
Next, add the calamari rings and tentacles to the hot pan and saute until tender and opaque (approx 2-3 minutes). Transfer to the bowl with the scallops and shrimp and season with half the salt and pepper.
5
While the seafood is still warm, mix in the remaining olive oil, salt and pepper along with the peppers, onion, fennel, lemon zest, lemon juice and parsley. Toss together well.
6
Can be served immediately but the flavors develop as the salad sits. If not serving right away, refrigerate until serving time.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, divided, 4 garlic cloves, chopped (about 2 TB), 1/8 teaspoon crushed red pepper flakes (optional), 8 large sea scallops, dry, split into 16 rounds, and more.

Yes, Insalata Di Mare Campanese (Seafood Salad From Campania) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Insalata Di Mare Campanese (Seafood Salad From Campania)

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