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Insalata di mare

Australian Gourmet Traveller recipe for insalata di mare.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4
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Insalata di mare
This salad really captures the wonderful briny ocean flavours of the seafood. Enjoy it with a lovely bottle of fiano and a crisp green salad on a lazy afternoon.


  • 200 ml dry white wine
  • 1 kg mussels, scrubbed and beards removed
  • 12 medium uncooked prawns, peeled
  • 2 calamari, cleaned, tubes cut into rings and tentacles reserved
  • 12 scallops, roe off
  • 4 inner celery stalks, thinly sliced, plus leaves reserved, to serve
  • ½ white onion, thinly sliced
  • To serve: coarsely chopped flat-leaf parsley and dill
  • To serve: lemon wedges
Preserved lemon dressing
  • 75 gm (¼ cup) mayonnaise
  • Juice of 1 lemon
  • ¼ preserved lemon, rinsed, flesh discarded, rind finely diced


  • 1
    Bring wine to the boil in a large saucepan, add mussels, cover and cook until opened (3-5 minutes). Remove with tongs and set aside, then, when cool enough to handle, remove mussels from shells and transfer to a bowl (discard cooking liquid).
  • 2
    Heat a char-grill pan over high heat, add prawns and turn occasionally until cooked (3-5 minutes). Place in bowl with mussels. Add calamari to pan in batches and turn occasionally until just cooked (2-3 minutes), then transfer to bowl with mussels and prawns, season to taste and set aside. Add scallops to pan and grill, turning once, until medium-rare (30-40 seconds each side), then add to other seafood and mix to combine.
  • 3
    For preserved lemon dressing, whisk mayonnaise, lemon juice and preserved lemon in a bowl to combine and season to taste.
  • 4
    Drizzle preserved lemon dressing over seafood, add celery, onion and herbs, toss to combine and serve with extra lemon wedges.


This recipe is from the March 2013 issue of .

  • undefined: Emma Knowles, Lisa Featherby & Alice Storey