{"id":83444,"date":"2024-08-18T20:02:52","date_gmt":"2024-08-18T20:02:52","guid":{"rendered":"https:\/\/neclink.com\/index.php\/2024\/08\/18\/the-best-scungilli-salad-recipe\/"},"modified":"2024-08-18T20:02:52","modified_gmt":"2024-08-18T20:02:52","slug":"the-best-scungilli-salad-recipe","status":"publish","type":"post","link":"https:\/\/neclink.com\/index.php\/2024\/08\/18\/the-best-scungilli-salad-recipe\/","title":{"rendered":"The Best Scungilli Salad Recipe"},"content":{"rendered":"


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Scungilli Salad, made with fresh lemon juice, celery, red onion, garlic, and parsley, is a simple yet delicious Italian dish that\u2019s super easy to make. If you love seafood, don\u2019t hesitate to give this one a try.<\/span><\/p>\n

What Is Scungilli?<\/h2>\n

\u201cScungilli\u201d from the Italian word \u201cconchiglia,\u201d is essentially sea conch or whelk. Scungilli that are sold in the United States is usually wild-caught channeled whelk or knobbed whelk that are harvested in the Northeast coastal waters of the Atlantic Ocean, including New England and Long Island. But it\u2019s difficult to find fresh.<\/span><\/p>\n

This oceanic sea snail with a large spiraling shell is popular in Southern Italian and Italian-American cuisine. But conch is also popular in places like the U.K and the Caribbean as well.<\/span><\/p>\n

Scungilli is wonderful and used in this salad recipe with a lemon, olive oil dressing, and mixed into other Italian seafood salads, but it also tastes delicious saut\u00e9ed in red style Italian sauces like marinara or a spicy \u201cFra Diavolo,\u201d served over pasta.<\/span><\/p>\n

Scungilli is also high in protein, low fat, and low-carb. It\u2019s also a good source of vitamins like B12, folate, vitamin E, and minerals like potassium and iron.<\/span><\/p>\n

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About The Recipe: Scungilli Salad<\/h2>\n

Scungilli Salad is a traditional dish usually served in Southern Italian and Italian-American homes for the seafood-centric Christmas Eve holiday meal known as \u201cFeast of the Seven Fishes\u201d (Festa Dei Sette Pesci).<\/span><\/p>\n

But cool and lemony, with fresh ingredients like celery, red onion, green olives, parsley, and olive oil, Scungilli Salad, also makes a seafood treat that\u2019s perfect for enjoying during the warm summer months. And seafood lovers who don\u2019t give it a chance are missing out on something delicious.<\/span><\/p>\n

The thing about scungilli is that it\u2019s hard to find fresh. But luckily today, you\u2019ll most likely find this edible mollusk cooked, sliced and ready-to-go in the can at well-stocked fish markets, Italian markets, or International grocery stores. And it\u2019s what we\u2019ll be using for this recipe.<\/span><\/p>\n

We\u2019ve included links down below where you can purchase it online.<\/span><\/p>\n

\"Scungilli\"Scungilli<\/p>\n

What Does Scungilli Taste Like?<\/h2>\n

Scungilli has a similar texture to perfectly cooked calamari. If you love shellfish, you\u2019ll most likely love scungilli as well. It\u2019s tender and firm, with a mild, slightly briny, and sweet delicate flavor. There\u2019s no fishy taste, so no need to worry about that.<\/span><\/p>\n

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\"Easy\"Easy<\/p>\n

Scungilli Salad Ingredients<\/h2>\n

Scungilli (c<\/strong>anned)<\/strong>:<\/strong> Precooked and sliced, canned scungilli is quite delicious and makes cooking with it super easy. It\u2019s usually found in the same section as the canned seafood like clams in 6-ounce or 29-ounce cans. A 29-ounce can make about 4-6 servings of this salad.<\/span><\/p>\n

Some grocery stores, well-stocked fish, and Italian or International markets carry it. Find it in the same section as other canned seafood like clams.<\/span><\/p>\n

To save time shopping, here are places you can order scungilli online:<\/strong><\/span><\/p>\n

Celery:<\/strong> I prefer to use the leafy stalks closer to the center of the head of celery.<\/span>
The leaves add a touch of freshness, and the stalks are \u200cmore delicate. Use 1 large or 3 smaller inner leafy stalks.<\/span><\/p>\n

Red onion:<\/strong> The sweet and pungent flavor of the red onion works nicely with the other ingredients. About \u00bc of a small red onion is all you\u2019ll need.<\/span><\/p>\n

Green Olives:<\/strong> Go for a green olive with a salty finish. Sicilian-style green olives work wonderfully, but I often use the pimento-stuffed manzanilla-style olives as well.<\/span><\/p>\n

Capers:<\/strong> Capers, add a delicious salty bite to this salad.<\/span><\/p>\n

Parsley:<\/strong> With a herbaceous flavor and a delicious complement to seafood of any kind, this salad calls for only the fresh stuff.<\/span><\/p>\n

Lemons:<\/strong> Fresh lemon juice makes up the base for the dressing on this salad. Have extra on hand in case your lemons aren\u2019t that juicy. 2-3 usually does the trick.<\/span><\/p>\n

Extra Virgin Olive Oil: <\/strong>Use the best quality possible.<\/span><\/p>\n

Garlic:<\/strong>\u00a0The garlic is wonderful with the fresh lemon and parsley in this dish. Go with 2 cloves, finely minced to start. You can always add more if you like.<\/span><\/p>\n

Crushed Red Pepper:<\/strong>\u00a0Adds a touch of heat, but you can skip it if you don\u2019t like the spicy stuff.<\/span><\/p>\n

Pepper + Salt<\/strong><\/span><\/p>\n

How To Make The Best Scungilli \"Spoonful\"SpoonfulSalad<\/h2>\n

1 Prep:<\/strong> Rinse all your veggies (celery + onion + parsley).<\/span><\/p>\n

2 Rinse & Drain:<\/strong> Drain all the liquid from the canned scungilli using a colander or strainer. Then rinse with cool water. Drain again and set aside.<\/span><\/p>\n

3 Slice:<\/strong> For this salad, I prefer slicing my celery and onion thin. It makes for a more delicate bite. If your olives are large slice them in half.<\/span><\/p>\n

4 Toss Ingredients Together:<\/strong> Add all the ingredients to a mixing bowl, mix, and then taste for seasoning. I usually add a touch of more lemon or salt. Keep chilling in the refrigerator for up to 1 hour or overnight.<\/span><\/p>\n

5 Serve:<\/strong> Serve plated alone or over on a light bed of greens. The peppery bite of arugula pairs beautifully, but mixed greens work well too.<\/span><\/p>\n

\"Scungilli\"Scungilli<\/p>\n

How Long Does Scungilli Salad Last?<\/h2>\n

It\u2019s best to enjoy your scungilli salad within 3 days for optimal freshness.<\/span>
We love it so much that, honestly, leftovers never last long enough to sit around in the fridge.<\/span><\/p>\n

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Scungilli Salad Tips<\/h2>\n

Make It Ahead of Time:<\/strong> You can make this salad a day in advance which can allow it to marinate in the lemon juice. Store it in the refrigerator until ready to serve.<\/span><\/p>\n

Add Some Zest: <\/strong>For extra lemon flavor, use the zest from one lemon and add it to the salad.<\/span><\/p>\n

Get The Recipe!<\/h2>\n
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\"Scungilli\"Scungilli<\/div>\n<\/div>\n

The Best Scungilli Salad Recipe<\/h2>\n

This fresh and lemony salad is traditionally served for the Italian Christmas Eve celebration ‘Feast of the Seven Fishes,’ but it makes a lovely summer salad too. Serve with antipasto, baked clams and a glass of pinot grigio for the perfect light dinner. (Low-Carb, High-Protein, Keto-Friendly, Gluten-Free)<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Appetizer, Salad<\/span><\/p>\n

Cuisine <\/span>Italian, Mediterranean<\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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Ingredients\u00a0<\/p>\n