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Home > Restaurants > Recipes > Seafood Salad

Seafood Salad

Provided by: Chef Tom Valenti
Served at: 'Cesca

  • Type of Dish: Salads
  • Servings: 4
  • Cuisine: Italian
  • Special Requests: Healthy
  • Reader Rating: Write a Review

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1 tablespoon lemon zest
1 and 1⁄2 tablespoons lime juice
1 clove garlic, finely minced
2 tablespoons pepperoncini juice
1 tablespoon minced pepperoncini, stems and seeds removed
1 tablespoon minced spicy cherry peppers
1 sprig fresh oregano, chopped
3⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Seafood Salad
1⁄2 large onion, thinly sliced
3 cloves garlic, sliced
3⁄4 cup sliced fennel
3⁄4 cup sliced carrot
1 sprig thyme
1 bay leaf
3 tablespoons coriander seeds
Dash red-pepper flakes
1⁄4 cup dry white wine
6 tablespoons white vinegar
1 stalk celery, sliced on the bias
6 diver scallops
6 fresh medium squid, tentacles removed and bodies cut into 1⁄4-inch rings Garnish: 2 tablespoons chopped parsley



 Whisk together the first 7 vinaigrette ingredients in a large bowl. Gradually drizzle in the oil while whisking, and season to taste with salt and pepper.

Sweat the onion with 1 cup water and a large pinch of salt in a saucepan over low heat for 4 to 5 minutes. When the onion is opaque, add the remaining ingredients, except the seafood and parsley, and cook for 2 minutes over high heat. Add 5 cups water, bring to a boil, reduce the heat, and simmer for 90 minutes. Strain, and reserve the broth (there should be about 1 cup). Bring the broth to a boil in a small saucepan, add the scallops, and poach for 4 to 5 minutes. Remove with a slotted spoon, and place in the vinaigrette. Add the squid rings to the broth, and poach until they just start to cook, 2 to 21⁄2 minutes. Remove, and add to vinaigrette. Add the tentacles to the broth, and poach for 11⁄2 minutes, then remove, and add to the vinaigrette. When the scallops are cool, slice them in thirds, and return them to the vinaigrette. Arrange seafood on a platter, and garnish with parsley. (Published 2004)

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