Capri-Style Seafood Salad

Capri-Style Seafood Salad

Recipe by Michael Schlow

  • Prep Time
  • 4Servings


  • 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


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.