This recipe is compliments of Zuccarelli’s Italian Kitchen
This mix of shrimp, scallops, clams, calamari, and mussels tossed together in a zesty lemon dressing is a great option for Christmas Eve.
- 1 C Calamari, cleaned and cut into rings
- 10-12 baby shrimp, peeled and deveined
- 4 scallops
- 8 clams – add for last 4 minutes
- 4-5 mussels – add for last 4 minutes
- Handful of capers, kalamata olives and pepperoncini as desired
Heat 1 C of water in a large skillet and cover and poach the seafood for 5-6 minutes. When cooked, drain the hot water and add ice cubes to cool the seafood. When cooled, transfer cooked seafood to a separate bowl. Toss in capers, kalamata olives and pepperoncini.
- ½ C Diced celery
- 1 T Balsamic vinegar
- ½ C Fresh lemon juice
- Salt and Pepper to taste
In a separate bowl add diced celery, lemon juice, parsley and a touch of balsamic vinegar to form the dressing. Toss into seafood mixture. Sprinkle on salt and pepper to taste.
Create Salad made of lettuce with sliced cucumber, onion and tomatoes. Top salad with the seafood mixture and enjoy.
Originally printed in Palm Beach Woman Magazine.