Capri-Style Seafood Salad

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    Capri-Style Seafood Salad

    Recipe by Michael Schlow

    • Prep Time
    • 4Servings

    Ingredients

    • 12 large sea scallops (about 10 oz.), halved horizontally, then quartered
    • 4 lemons—1 halved, 2 juiced (about 1/2 cup) and 1 cut into wedges
    • 1 fresh bay leaf
    • 5 whole black peppercorns
    • 20 large cooked peeled and deveined shrimp (about 10 oz.), chilled
    • 1/2 red onion, very thinly sliced
    • 2 ribs celery with leaves, ribs thinly sliced on an angle
    • 1/2 cup fresh flat-leaf parsley leaves
    • 1 small red chile, thinly sliced
    • 1 1/2 tsp. fresh thyme leaves
    • 1/2 cup EVOO, plus more for drizzling
    • Kosher salt

    Preparation

    1. Place the scallops in a large metal or heatproof glass bowl. In a medium saucepan, bring 4 cups water to a boil. Add the halved lemon, bay leaf, peppercorns and 2 tbsp. salt; return to a boil, then pour the mixture over the scallops. Allow to sit until the scallops are just opaque in the center, about 3 minutes. Transfer the scallops to a small bowl, discarding the brine mixture. Cover the scallops and refrigerate until cool.

    2. In a medium bowl, mix the scallops, shrimp, onion, celery and leaves, parsley, chile and thyme with 1/2 cup EVOO and the lemon juice. Season to taste with kosher salt and black pepper. 

     3. Divide among 4 bowls. Drizzle with more EVOO and serve with the lemon wedges.