Ingredients:

  • 5 Litres (6 cups) Water
  • 250 ml (1 cup) Dry White Wine (e.g., Sauvignon Blanc)
  • 1 Lemon, halved
  • 1 Medium Onion, quartered
  • 4-5 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 Tablespoon Coarse Sea Salt
  • 450g (1 lb) Medium Shrimp, peeled and deveined
  • 450g (1 lb) Calamari, tubes cleaned and sliced into 1 cm rings
  • 225g (8 oz) Bay Scallops (optional)
  • 2 Ribs Celery, finely diced
  • ½ Small Red Onion, finely minced
  • 2 Cloves Garlic, minced or grated
  • 1 cup Fresh Flat-Leaf Parsley, chopped
  • 120 ml (½ cup) High-Quality Extra Virgin Olive Oil (EVOO)
  • 60 ml (¼ cup) Freshly Squeezed Lemon Juice
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Dijon Mustard
  • Salt and Freshly Cracked Black Pepper, to taste

Instructions:

  1. Build the Broth: Combine all ingredients for the poaching liquid (water, wine, lemon, onion, thyme, bay leaves, salt) in the large stockpot.
  2. Simmer: Bring the liquid to a rolling boil, then immediately reduce the heat and let it simmer gently for 10 minutes to allow the flavors to infuse. Prepare a large bowl filled with ice and water (an icing bath).
  3. Poach the Calamari: Ensure the liquid is just simmering. Drop the calamari rings into the liquid. Cook for 60 to 90 seconds only, or until opaque. Immediately remove and plunge into the ice bath to halt cooking.
  4. Poach Shrimp/Scallops: Add the shrimp and scallops to the same simmering liquid. Cook for 2 to 3 minutes, until the shrimp turn pink and opaque. Transfer immediately to the ice bath.
  5. Drain and Prep: Let the seafood cool completely for about 5 minutes. Drain thoroughly and pat it completely dry with kitchen paper. Place the dried seafood in a large mixing bowl.
  6. Prepare Vinaigrette: In a small bowl, whisk together the EVOO, lemon juice, red wine vinegar, Dijon mustard, and oregano. Season generously with salt and pepper until emulsified and the flavor is bright and punchy.
  7. Combine Aromatics: Add the diced celery, minced red onion, minced garlic, and chopped parsley to the bowl with the dried seafood.
  8. Dress the Salad: Pour the vinaigrette over the seafood and vegetable mixture. Toss gently to ensure everything is coated evenly.
  9. The Flavour Nap: Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or up to 4 hours. This chilling time allows the seafood to soak up the gorgeous dressing. Give the Seafood Salad a final gentle stir and check the seasoning before serving.