Frutti di Mare Seafood Salad

A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.

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Photography Credit: Elise Bauer

Please welcome Hank Shaw as he shares a favorite summer seafood salad. ~Elise

Frutti di mare, the Italian mixed seafood salad you see in deli counters all over the country, can range from appalling to sublime. Back when I was living on Long Island, there was an Italian deli in Babylon that made such a fantastic frutti di mare that it has lingered in my memory for decades.

What made it so great? It’s all in the freshness of the ingredients, and the choice of seafood. I remember calamari that melted in your mouth, flakes of crab, briny, firm shrimp, and a mix of tiny clams and scallops so buttery I always saved them for the last bite.

Which seafood you use is up to you. Lobster would be the high end, of course, but crab, scallops, shrimp, crawfish, clams, mussels, calamari, octopus, cuttlefish — really anything you like. A mix of seafood is what is important here, not any specific ratio or variety.

Bring out your good olive oil for this salad, and if you have any fancy salt, use it here, too. A little crunchy finishing salt sprinkled over the salad right before you serve is a nice touch. You can also add a little black or red pepper if you want to jazz things up.

Think of this as a main course salad on hot summer days. It is best served chilled with a loaf of good bread, along with an easy drinking white wine, rose or pilsner beer.

Frutti di Mare Seafood Salad Recipe

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  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Serves 6-8

Be sure to follow the steps in order, so all the seafood is properly cooked and the broth becomes nice and flavorful.

Ingredients

Poaching Broth:

  • 4 cups water
  • 1 cup white wine or chicken stock
  • 2 teaspoons salt
  • 2-3 bay leaves
  • 1 teaspoon cracked black pepper
  • 1 small onion, roughly chopped

Salad:

  • 2 celery stalks
  • 1 large yellow or orange bell pepper
  • 1 pound tomatoes
  • 1/2 cup chives
  • 1 pound small cocktail shrimp
  • 1 pound small clams in shell
  • 1/2 pound bay scallops
  • 1/2 pound calamari, cut into rings
  • 1/4 cup high-quality olive oil, or more to taste
  • Juice of 1-2 lemons
  • Salt and black pepper to taste

Method

1 Put all the poaching broth ingredients together in a medium pot, cover and bring to a boil. Turn off the heat to let the flavors steep while you cut the veggies.

2 While the poaching broth is steeping, dice the yellow pepper, seed and dice the tomatoes and slice the celery stalks very thin. Chop the chives. Juice the lemons and remove any seeds. Put the diced peppers, tomatoes and celery into very large bowl. Most cocktail shrimp are pre-cleaned and cooked, so you you can put them in the bowl, too.

3 Bring the poaching broth back to a boil and add all the clams. Boil 3-4 minutes, or until the clams all open up. As soon as you see each clam open, fish it out and set it aside. Remove the meat and put in the bowl with the veggies. Turn off the heat and put the scallops in the poaching water. Cover the pot and let stand for 3-4 minutes. Fish out the scallops and put into the bowl.

4 Bring the broth to a boil once more. Add the calamari rings and boil 30 seconds to 1 minute, then pour the contents of the pot into a strainer set over a bowl. You can save the broth or discard it. Pick out all the calamari rings and add to the bowl.

5 To finish, add the olive oil and a little salt and half the lemon juice. Mix well and taste. Add more olive oil, lemon and salt until you get the flavors you want: The salad should be glistening with oil, briny and tart with lemon. Finally, mix in the chives and chill. This salad is better a few hours after it's made.

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Hank Shaw

A former restaurant cook and journalist, Hank Shaw is the author of three wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. His latest cookbook is Buck, Buck, Moose, a guide to working with venison. He hunts, fishes, forages and cooks near Sacramento, CA.

More from Hank

Links:

Linguini ai Frutti di Mare - from Bell'Alimento

Seafood Salad with Creamy Tarragon Dressing - from Leite's Culinaria

Asian Lobster and Mango Salad - from Rasa Malaysia

Frutti di Mare Risotto - from Hunter Angler Gardener Cook

Showing 4 of 9 Comments

  • Lisa

    I stumbled upon this recipe after a Google search trying to duplicate a dish from a local restaurant. I didn’t stick exactly to the salad part of the recipe but I did for the poaching broth, which made the scallops, shrimp and calamari so tender and tasteful. This will be my go-to poaching method from now on. The dressing was lovely, light and delicious and brought out the flavor of the seafood even more. I tried another similar recipe which was far too time intensive, but this one was just right! Thanks!!

  • Eva DiCostanzo

    I stopped making cold fish salad because I found the octopus always came tough, no matter whose advise I followed in cooking it. I was later told the reason for it being tough might be because I liked to season it ahead of time (two days) especially with fresh lemon juice. I was told this is what is toughening the octopus.
    Can you please give me an answer. Xmas eve is almost here. Thank you
    Eva

  • Debbie

    I’ve made this salad for about 35 years and never without fresh garlic. This looks delicious but I would leave out the chives, add the garlic. Fresh lemon and ev olive oil are essential.

  • Ron

    Being from Babylon Long Island originally, this made my mouth water for the good old days of The Babylon Docks and waterfront. Now that I live in Tucson Arizona, I still make this salad for friends. I do use plenty of lemon juice and a bit of lime juice as well and lots of garlic. only a bit of salt and pepper. Oh yes. And when I can get it, I do add some thinly sliced scungilli. And here is a trick you might add. put a bit of lemon juice into the poaching liquid. it not only adds some great flavor, but tenderizes the calamari and scungilli. In the old days we used to “cook” the scallops in lime juice instead of the poaching liquid, but i do not do that any longer. And yes, we can get some very good seafood here in Tucson if you just know where to go for it.

  • Sarah

    I can imagine eating this on my patio with a nice white wine and some crusty bread with butter.
    Now if only the weather in Vancouver would cooperate….

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