New York Live

Insalate di Mare

Updated 8:03 PM EDT, Tue, May 4, 2010

 from Jim Botsacos, chef/partner at Abboccato


Insalate di Mare
Marinated Seafood Salad with Mussels, Shrimp, Calamari, Scallops, Lemon and Extra Virgin Olive Oil
Yield: 6 servings
1  cup plus 2 Tablespoons Extra Virgin Olive Oil
2 Shallots, sliced
2 Garlic Cloves, finely chopped
2 lbs PEI mussels, scrubbed and debearded
3/4 lbs Sea  Scallops, washed and cut into quarters
1/2 lb Shrimp with tail collar on
1 lb Calamari, cleaned and cut thin
2 Tbs Chopped Fresh Flat-leaf parsley
1 Tbs Chopped Celery Leaves
1 Tbs  Chopped Fennel Tops
2 cups Dry White wine
1/4cup  Fresh Lemon Juice
1/2 cup Cooled poaching liquid
1/2 tsp  Sugar
Coarse Salt and Freshly Ground Pepper
1 cup Thinly Sliced Celery Heart
Arugula Chiffonade
Radicchio, Chiffonade
Crispy Tuscan Bread
 
1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat.  Add the shallots and garlic and sauté for 1 minute.  Add the mussels and then the white wine, stirring with a wooden spoon to deglaze the pan.  Raise the heat to high, cover, and bring to a boil.  Lower the heat slightly and cook for about 5 minutes, or until the mussels have opened.  Remove from the heat and uncover.  Remove and discard any mussels that did not open.
 
2. Using a slotted spoon, transfer the mussels to a cookie sheet lined with parchment paper. Set aside to cool
 
 
3. Return the skillet to medium heat and bring the mussel-cooking liquid to a simmer.  Add the calamari and scallops stir in and incorporate to liquid, cover and cook for 1-2 minutes.  Remove the calamari and scallops and transfer to a parchment lined sheet pan to cool.  Do the same procedure with the shrimp cooking separately. 
 
4. Take all the seafood that has been laid out on the sheet pans and place in refrigerator to cool down rapidly.

 
5. Take the poaching liquid from the seafood strain into a colander, place in Bain Marie or large plastic container.  Place on ice to cool and allow the liquid to settle.  Once the liquid has settled, transfer the liquid into a clean container discarding any sand that may have settled to the bottom. Measure out 1/2 cup of the cooking liquid and set aside.

6. When the mussels are cool enough to handle, carefully remove the meat from the shells, discarding the shells.  Place the meat in a large stainless steel bowl and add the remaining seafood, cover and refrigerate.  
 
7. In a separate stainless steel bowl, combine the lemon juice, poaching liquid, fennel tops, parsley, celery leaves, thinly shaved celery (white part only),  sugar, salt and pepper.  Using a whisk, whisk in the remaining 1 cup of olive oil in a slow steady steam.  Once all the oil is incorporate adjust the seasoning if necessary.
 
8. Pour the vinaigrette over the seafood and mix well, cover with plastic wrap and refrigerate for 3 hours.
 
9. To serve, measure out approximately 1/3 of a coup of the seafood salad, mix with a small amount of arugula and the radicchio, dress lightly with the marinate from the seafood salad and serve with crispy Tuscan bread.
 

First Published: May 4, 2010 4:24 PM EDT
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