Frutti Di Mare Recipe

Clean and portion

Pat shrimp, scallops, and calamari dry with paper towels. Trim any connective tissue from scallops and slice calamari into 1/2-inch rings if not already done.

Poach shrimp and scallops

Bring a medium pot of water to a gentle simmer with 1 teaspoon kosher salt and the juice of half a lemon. Add shrimp and cook 1.5–2 minutes until opaque and curled; remove with a slotted spoon to an ice bath. Add scallops to the same simmering water for 30–45 seconds until they turn opaque; remove to the ice bath. Keep the poaching water at a low simmer for calamari.

Cook calamari

Add calamari rings to simmering water and cook quickly, 30–45 seconds until they turn opaque and just firm (avoid overcooking). Transfer to ice bath with shrimp and scallops. Once fully chilled, drain well and pat dry. Refrigerate seafood while you assemble the rest.

In a small bowl or jar whisk together 6 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, minced garlic, crushed red pepper flakes, lemon zest, and the remaining lemon juice. Season with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt to preference. The dressing should be bright, slightly tangy, and not too heavy.

In a large mixing bowl combine the chilled shrimp, scallops, and calamari with sliced fennel, celery, halved cherry tomatoes, halved Castelvetrano olives, sliced pickled cherry peppers, and optional rinsed capers. Toss gently to mix.

Pour the dressing over the seafood and vegetables. Use gentle folding motions to coat everything evenly. Taste and adjust seasoning—add a pinch more salt, a squeeze of lemon, or a splash of olive oil if needed.

Cover and refrigerate for at least 20–30 minutes to let flavors marry; up to 2 hours is fine. Do not marinate longer than 4 hours as texture of seafood will start to break down.

Just before serving, give the Frutti di Mare a final toss. Sprinkle chopped fennel fronds and parsley over the top. Drizzle a little extra-virgin olive oil if desired and garnish with lemon wedges.

Serve chilled on a platter or in individual bowls. Recommended accompaniments: crusty bread or thin crostini to sop up dressing.