Lemon Ouzo Seafood Salad
Servings 8 servings
Ingredients
- 1 lb large shrimp
- ½ lb sea scallops
- 2 lb live mussels
- 1 lb live clams
- 1 lb squid
- ½ cup + 2 tbsp olive oil divided
- 1 onion sliced
- 4 garlic cloves divided
- 2 cups white wine
- 4 cups water
- 2 tsp kosher salt divided
- 2 oz ouzo
- ½ cup lemon juice
- ¼ tsp pepper
- ¼ cup chopped fresh oregano or 2 tsp dried
- ⅓ cup chopped fresh parsley
- 1 cup cherry tomatoes halved
Instructions
- Peel the shrimp and make sure the vein along the back of the shrimp is removed. The tails can be left on or removed depending on preference. Remove the small muscle on the side of the scallops.
- Wash the mussels and pull off the beards. Return the mussels to the fridge while preparing the remaining seafood. Wash the clams and return to the fridge. *Be sure to discard any mussels or clams that have broken shells or are open and won't close when tapped.
- To prep the squid, begin by cutting off the tentacles. Make a cut right at the base of the tentacles, avoiding the small hard beak. Set the tentacles aside.
- Pull the innards out of the tube. Grasp the squid head firmly right where it connects to the tube and pull steadily until the innards come out. If it doesn't all come out together, use your fingers to scoop out the remaining innards until the tube is empty. Pull the hard plastic-like quill, or membrane, out of the tube.
- Remove the skin. Grasp the fins and pull away from the body, the skin should come off easily. Continue to pull the skin off until the tub is completely white. Rinse the tube and remove any remaining guts from inside. Slice the tubes into rings and set aside with the tentacles.
- In a large pot heat 2 Tbsp olive oil over medium high heat. Add the sliced onion and 2 garlic cloves. Sauté for 2 to 3 minutes until softened. Add the mussels and clams. Pour in the white wine and immediately cover with a lid. Cook for 5 to 10 minutes until the shellfish are fully cooked and open.
- When the mussels and clams are open, remove the pot from the heat. Discard any shellfish that have not opened. Use a slotted spoon to remove the cooked shellfish and transfer to a large bowl. Use the spoon to remove the remaining onion slices and garlic and discard.
- Add the water and 1 tsp kosher salt to the cooking liquid in the pot and place back over high heat. Bring to a boil. Add the shrimp and cook for 3 to 5 minutes until the shrimp is pink and cooked through. Remove with a slotted spoon and transfer to another bowl. Repeat with the scallops, adding them to the shrimp when cooked.
- Lastly add the squid tentacles and rings to the cooking liquid. Cook for 3 to 5 minutes until cooked through. Transfer the cooked squid to the shrimp and scallops. Refrigerate all the cooked seafood while you prepare the vinaigrette.
- Mince the remaining 2 garlic cloves. In a small bowl combine the ouzo, lemon juice, minced garlic, 1 tsp kosher salt, and ¼ tsp pepper. Whisk together. Add the remaining olive oil, whisking while slowly streaming the oil into the vinaigrette. Continue whisking until combined and emulsified. Add the chopped oregano and parsley. Set aside.
- Pull most of the cooked mussels and clams out of their shells and add to the other cooked seafood. Leave a few mussels and clams in their shells for garnish before adding to the seafood. Add the cherry tomatoes and pour over the lemon ouzo vinaigrette. Toss together.
- Chill the salad until completely cold. Stir the seafood several times while chilling to ensure all the seafood is covered with the vinaigrette. Serve well chilled and enjoy!