Ina Garten Seafood Salad
Ina’s seafood salad typically includes a mixture of cooked shellfish like shrimp, scallops, and lobster, lightly tossed in a vinaigrette made with fresh lemon juice, olive oil, and Dijon mustard. It’s brightened with fresh herbs such as dill or parsley, and often combined with celery or red onion for crunch.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
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1 pound large shrimp, peeled and deveined
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½ pound sea scallops, side muscle removed
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½ pound cooked lobster meat, chopped
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1 teaspoon kosher salt (for boiling water)
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1 cup celery, small-diced
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¼ cup red onion, finely chopped
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2 tablespoons chopped fresh dill or parsley
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Optional: 1 teaspoon lemon zest
For the vinaigrette:
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¼ cup freshly squeezed lemon juice
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1 tablespoon Dijon mustard
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½ cup good olive oil
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½ teaspoon kosher salt
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¼ teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the shrimp and scallops and simmer for 3–4 minutes, just until opaque and cooked through. Drain and transfer to an ice bath to cool quickly. Pat dry and set aside.
In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper until emulsified.
In a large mixing bowl, combine the cooked shrimp, scallops, and lobster. Add celery, red onion, and herbs. Gently toss to combine.
Pour the vinaigrette over the seafood mixture and toss gently until evenly coated. Add lemon zest if using.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature with lemon wedges.