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Seafood Salad just had this for dinner last night,awesome recipe
"Insalata di Mar"
Serves 4 as an entree Seafood Salad is wonderful dinner entrée on a warm summer evening. The chilled seafood is combined with a lemon juice and olive oil dressing and served over a crispy mixed salad. Serve the seafood salad with a crusty Italian baguette or ciabatta bread.
SEAFOOD: 18 littleneck clams 1/4 pound calamari tubes, cut into 1/2-inch rings 1/2 pound large shrimp, peeled and deveined 1/2 pound bay scallops
DRESSING: 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 large garlic clove, minced 1 tablespoon flat-leaf parsley, chopped 1 tablespoon fresh basil, chopped Pinch of red pepper flakes Salt and pepper
SALAD: 3 cups chopped Romaine lettuce 1/3 cup sliced black olives 1 large tomato, seeded and cut into wedges 2-3 stalks celery, sliced 1 medium red onion, cut into wedges Grated Parmesan cheese for serving
TO COOK THE SEAFOOD: Place the clams in a saucepan with about an inch of water. Cover and bring to a simmer. Cook until all the clams are opened, about 5 minutes. Remove the clams with a slotted spoon or skimmer. Transfer the clams to a large glass/ceramic bowl. Discard any clams that remain closed. Add 1 cup of water and a pinch of salt to the saucepan. Bring the liquid back to a simmer. Add the squid rings and cook 1-2 minutes. Transfer the squid rings to the bowl with the clams. Bring the liquid back to a simmer. Add the shrimp and scallops. Simmer gently for 2-3 minutes. Transfer the shrimp and scallops to the bowl with the other seafood.
TO MAKE THE DRESSING: Whisk together all the dressing ingredients in a small bowl. Pour the dressing over the cooked seafood. Gently toss the seafood to coat with the dressing. Cover and refrigerate about 1 hour.
TO SERVE THE SALAD: Arrange all of the salad ingredients on a large platter. Pour the seafood and dressing over the top. Gently toss the seafood with the salad. Serve immediately. Sprinkle individual servings with Parmesan cheese.
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