Seafood salad is traditionally served on Christmas Eve, actually as far back as I can remember this salad was always the first course to a massive Christmas Eve spread, it wasn’t often that we had lobster as kids so this salad was extra special to us and one we looked forward to having. Those flavors and memories have stayed with me my whole life and I love continuing the tradition in my own family.
But I’m here to tell you that you don’t need to wait until Christmas Eve to make this amazing salad, actually any special occasion will do, it’s perfect for entertaining as well as having it for a delicious light meal on a hot summer day. Just pick and choose your favorite seafood and put it together, it’s easier than you think! For my salad this year I chose bay scallops, calamari, lobster, and two different types of shrimp which have distinctly different tastes. Many Italian families add octopus, baccala, (salt cod) mussels, clams and scungilli or conch, but this is my favorite mix and one that all my guests love, but again you can make it your own with your favorites.
To save time I always get cleaned calamari and peeled and deveined shrimp it makes the process go quick and easy and a little more enjoyable.
You’re going to poach all the seafood one at a time in an infused poaching liquid and it’s not going to take very long, just a minute or two. I like to use a spider strainer so I can remove the seafood really fast then directly stick it into an ice bath to stop the cooking process, when cooled down place the seafood on paper towels to soak up the excess water.
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