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Marinated Shellfish Salad

Marinated Shellfish Salad

  • Yield: 8 to 10


  • For the Vinaigrette

  • 1/3 cup red-wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon dried Italian oregano, crushed between your fingers
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground white pepper
  • 2/3 cup best quality olive oil, plus more for serving
  • 3/4 cup pitted mixed olives
  • 1/4 cup chopped Peppadew peppers
  • 1 strip fresh lemon peel (1 inch by 1/2 inch), finely julienned
  • 2 tablespoons chiffonade of fresh basil
  • 2 tablespoons chopped fresh parsley
  • For the Octopus

  • 1 cup red wine
  • 2 bay leaves
  • 2 teaspoons crushed red pepper
  • Salt, to taste
  • 5 to 6 wine corks
  • 1 octopus (about 2 pounds), cleaned
  • For the Shrimp and Scallops

  • 3 tablespoons table salt
  • 2 teaspoons liquid crab boil (such as Zatarain's)
  • 2 bay leaves
  • 1 lemon, cut in half
  • 1 teaspoon crushed red pepper
  • 1 pound (20 to 25) headless shrimp, shell on
  • 1 pound jumbo sea scallops, cut in half horizontally
  • For the Mussels

  • 2 tablespoons unsalted butter
  • 1 clove garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped Peppadew peppers
  • 1/2 cup dry vermouth
  • 1 piece fresh lemon peel (about 1 inch)
  • 2 pounds mussels, scrubbed well, beard removed
  • 1 pound jumbo lump crabmeat, picked through for any shells
  • Extra-virgin olive oil, for serving
  • Lemon halves, for serving


  • Make the vinaigrette: In a medium mixing bowl, combine vinegar, mustard, shallot, garlic, red pepper, oregano, salt, and white pepper and stir to mix well. Whisk in olive oil in a slow, steady stream until incorporated. Stir in olives, Peppadew peppers, lemon peel, basil, and parsley. Set aside until ready to use. (The vinaigrette may be made up to this point 2 days in advance and refrigerated in a nonreactive covered container.)

  • Make the octopus: In a large saucepan, combine 3 quarts water, wine, bay leaves, red pepper, salt, and wine corks and bring to a boil. (Cooking with wine corks is thought to help tenderize the meat.) Reduce to a simmer; add octopus and cook until tender, about 1 hour and 30 minutes. Drain in a colander and discard cooking liquid and corks. Slice tentacles and center section into 1-inch pieces.

  • Make the shrimp and scallops: Prepare an ice-water bath. In a 4-quart saucepan, combine 2 quarts water, salt, crab boil, bay leaves, lemon halves, and red pepper and bring to a boil. Allow liquid to boil for 2 minutes, then add shrimp and scallops and cook for 2 minutes or until just cooked through. Using a slotted spoon, transfer shrimp and scallops to a lightly salted ice-water bath just until cool enough to handle. Remove shrimp and scallops from water and peel shrimp. Set aside in a bowl while you cook the mussels.

  • Make the mussels: Melt butter in a high-sided saute pan set over medium heat. When butter begins to bubble, add garlic, shallot, and salt and cook for 2 minutes until shallot is translucent. Add peppers, vermouth, and lemon peel and bring to a boil. Add mussels and cover pan with a tight-fitting lid. Cook mussels for 5 minutes or until all of the mussels have opened. Discard any unopened mussels. Using a slotted spoon, transfer mussels to a bowl and set aside to cool. Reduce remaining liquid in pan for 2 to 3 minutes, until it thickens. Remove mussels from shells and add to the same bowl as shrimp and scallops.

  • Add crabmeat and octopus to bowl and gently toss to combine. Pour vinaigrette over shellfish and let stand at room temperature for half an hour. Garnish with extra-virgin olive oil and squeezes of lemon.

  • Serve in cold glass bowls.

  • Cook's Note: Peppadew peppers are small, sweet, spicy pickled peppers. They can be found in the same section as olives in your local grocery store.

Recipe Details