Insalata Di Mare Campanese (seafood Salad From Campania)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 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 ( 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)

Recipe

• 1 combine half the olive oil with the garlic and crushed red pepper in a large sauté 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. sauté until the scallops just turn (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 sauté 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.