SEAFOOD SALAD

I actually have never had seafood salad so I literally don’t know why I have been hyper fixated on making it. In normal Christopher fashion, I’ve looked up a few examples of seafood salad recipes - gathered the common denominator of ingredients consistently used across said examples…. Then ditched everything I reviewed and created my own version. 

When I think of seafood salad I think each bite must have well, all seafood in it so it was to my surprise that majority of the seafood salad recipes that I saw have pasta in them. I decided to use a smaller shaped pasta because I didn’t necessarily want the pasta to be seen but I wanted the bite to be there. And in all fabulousness I felt that seafood salad must include some form or type of lobster, especially in the summer months. I grabbed a bag of langostine’s from Trader Joe’s (think if a shrimp and lobster met, went on a date and had a baby…. a langostine would be the baby !) for that lobster-esq vibe.

This recipe is not like my typical 15 or less ingredients as this has 20 ingredients, however it is just as flexible as the others. What I love essentially about cold pasta salads is that there is no set amount to how flavorful it can be or how hearty it can be. Add as much of any of the below ingredients and eat fabulously!

FAB RECIPE: SEAFOOD SALAD

1 box of your desired tiny pasta 

1 can of lump crab meat, divided in half and set to the side 

1 can of claw crab meat

1 pound of cleaned shrimp

1 pound of raw scallops, patted dry & side muscle removed (you can also use frozen or fresh baby scallops)

1 bag of frozen langostine’s from Trader Joe’, optional  

Sweet relish

4 stalks of celery, thinly sliced  

1/2 of a white onion, small dieced  

1 whole shallot, peeled and minced  

Your preferred mayo - like Hellman’s or Duke’s

Kewpie mayo, optional  

2T. of Dijon Mustard

4 teaspoons non-pareil capers + the liquid

The juice, pulp and zest of one whole lemon 

1/2 bunch scallions. cleaned and chopped

Smoked paprika, to taste

Black pepper, to taste  

Old Bay seasoning, to taste  

Hot sauce, to taste

Liquid smoke, to taste

Boil pasta according to the box instructions in heavily salted water and set cooked pasta aside; do not throw out the pasta water. In the same hot pasta water add the frozen langostine tails and allow to poach for 5 minutes, remove and set aside. Next add your raw shrimp if using to the pasta water allowing to poach for 5 minutes and set aside. Once cooled, cut the shrimp into 1/3 pieces.

In a large skillet over high heat add a little oil and once hot, place dry raw scallops in the skillet and sear until brown on top. Once browned remove from pan, reduce the flame and cut scallops in 1/2 and 1/4 pieces. To the skillet add in the shrimp, langostines, and scallops and season with your desired seasoning salts. Once the seafood is cooked, set aside to cool.

In a large bowl combine all the ingredients starting from sweet relish down and adjust to your mayo consistency and taste.

Combine cooked pasta, all seafood, claw crab meat, 1/2 can of lump crab meat and your mayo based sauce and combine adjusting the tastes to your liking. Once to your liking pour in a serving bowl, add the remaining lump crab on top and sprinkle both smoked paprika and old bay seasoning. Enjoy!