Sandra Ina Garten Seafood Salad Recipe is an American cold dish made with poached prawns, scallops, cooked lobster, celery, red onion, and fresh dill tossed in a lemon Dijon vinaigrette.
The first time I made this, I left the seafood in the boiling water too long and it came out rubbery. Now I pull it off as soon as it turns opaque and drop it straight into ice water to stop the cooking.
Don’t skip the ice bath. Letting the seafood cool slowly keeps cooking it in its own heat and turns tender prawns into chewy rubber bands.
Ina Garten Seafood Salad Recipe Ingredients
- 450g (1lb) large prawns, peeled and deveined
- 225g (8oz) sea scallops, side muscle removed
- 225g (8oz) cooked lobster meat, chopped
- 1 tsp fine salt (for boiling water)
- 150g (5oz) celery, small-diced
- 40g (1½oz) red onion, finely chopped
- 2 tbsp fresh dill or parsley, chopped
- Optional: 1 tsp lemon zest
For the Vinaigrette
- 60ml (2fl oz) freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 120ml (4fl oz) good olive oil
- ½ tsp fine salt
- ¼ tsp black pepper
How To Make Ina Garten Seafood Salad Recipe
- Cook the seafood: Bring a large pot of salted water to a rolling boil. Add the prawns and scallops and simmer for 3-4 minutes until they turn opaque. Drain immediately and transfer to a bowl of ice water to stop the cooking. Once cold, drain again and pat dry with kitchen roll.
- Make the vinaigrette: In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and black pepper until the mixture emulsifies and looks smooth.
- Combine the seafood: In a large bowl, mix the cooked prawns, scallops, and lobster meat with the celery, red onion, and fresh herbs.
- Dress the salad: Pour the vinaigrette over the seafood mixture and toss gently to coat everything evenly. Add the lemon zest if using.
- Chill and serve: Cover the bowl with clingfilm and refrigerate for at least 30 minutes before serving. Serve cold or at room temperature with lemon wedges on the side.
Recipe Tips
- Don’t overcook the seafood. Pull it off the heat as soon as it turns opaque. One extra minute makes it rubbery.
- Use an ice bath. Cold water stops the cooking immediately. Letting it cool on the counter keeps cooking it in its own heat.
- Pat the seafood dry properly. Wet prawns and scallops water down the vinaigrette and make the salad taste diluted.
- Chop the celery small. Large chunks overpower the delicate seafood. Aim for 5mm dice.
- Let it chill before serving. Thirty minutes in the fridge lets the flavours settle. Serving it straight away tastes flat.
- Use fresh lemon juice. Bottled lemon juice tastes bitter and artificial. Squeeze it fresh for the best flavour.
What To Serve With Seafood Salad
This works well piled onto toasted sourdough or served in butter lettuce cups. The vinaigrette soaks into the bread nicely without making it soggy.
It also fits on a summer lunch spread alongside sliced tomatoes and a green salad. The cold seafood doesn’t need anything hot on the plate to feel complete.
How To Store Seafood Salad
Fridge
Transfer the salad to an airtight container and keep in the fridge for up to 2 days. The seafood doesn’t keep well beyond that and starts to taste fishy.
Reheat
Do not reheat. This salad is meant to be served cold or at room temperature. Heating it makes the seafood rubbery and ruins the texture.
Freeze
Do not freeze. Cooked prawns, scallops, and lobster turn mushy and watery when defrosted. Make only what you’ll eat within 2 days.
Ina Garten Seafood Salad Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 280 kcal
- Protein: 28g
- Fat: 16g
- Carbohydrates: 4g
- Sugar: 1g
- Sodium: 620mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. Replace the lobster with an equal weight of extra prawns or scallops. The salad still works but loses some richness.
The seafood keeps cooking in its own heat and turns rubbery. The ice bath stops the cooking immediately and keeps everything tender.
Yes. Defrost it completely in the fridge overnight and pat it very dry before cooking. Frozen seafood releases more water than fresh.
Ina Garten Seafood Salad Recipe
Description
A cold seafood salad with poached prawns, scallops, and lobster tossed in a bright lemon Dijon vinaigrette with celery and fresh herbs.
Ingredients
Instructions
- Bring a large pot of salted water to a rolling boil. Add prawns and scallops and simmer 3-4 minutes until opaque. Drain and transfer to ice water immediately. Once cold, drain and pat dry.
- Whisk together lemon juice, Dijon mustard, olive oil, salt, and black pepper until emulsified and smooth.
- In a large bowl, mix cooked prawns, scallops, lobster, celery, red onion, and fresh herbs.
- Pour vinaigrette over seafood mixture and toss gently to coat. Add lemon zest if using.
- Cover and refrigerate at least 30 minutes before serving. Serve cold or at room temperature with lemon wedges.
