Best 2 Scungilli Salad Recipes

**Scungilli Salad: A Mediterranean Delight for Seafood Enthusiasts**

Scungilli salad is a classic seafood dish that originates from the Mediterranean region. Known for its unique flavor and texture, this salad features scungilli, a type of sea snail that is highly prized for its culinary value. Scungilli salad is a delightful appetizer or light meal, perfect for warm summer days or as a refreshing addition to any seafood-themed menu. This article offers two variations of the scungilli salad recipe: a classic Italian version and a contemporary American version. Both recipes use fresh, high-quality ingredients to showcase the delicate flavor of the scungilli and create a harmonious balance of flavors and textures. So, prepare to embark on a culinary journey to the Mediterranean as we delve into the art of crafting the perfect scungilli salad.

Here are our top 2 tried and tested recipes!

SCUNGILLI SALAD

Scungilli Salad image

UPDATED: 5/8/2017 This is one of my family's favorite seafood salad. We use can Scungilli (sliced conch - which is one of a number of different species of medium-sized to large saltwater snails). And low in calories. I do understand that everyone taste might be a little different - this recipe is a good start, feel free to adjust ingredients to suit your family.

Provided by Ruby15

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (29 ounce) can scungilli
1 cup celery, sliced thin
1 1/2 tablespoons Italian parsley, chopped
1 1/2 tablespoons cilantro, chopped
2 1/4 ounces black olives, california pitted and sliced
2 -3 garlic cloves, sliced very very thin (garilic can also be grated)
5 tablespoons extra virgin olive oil
1/2 lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon celery seed
1 -2 teaspoon sea salt
fresh ground pepper (to taste)
fresh ground red pepper flakes (to taste)
shrimp (optional)
lettuce

Steps:

Drain the scungilli and rinse under cold water.
Sliced in bite-size pieces (if not already sliced).
Toss sliced scungilli, celery, olives, garlic, salt and peppers.
Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
Add to scungilli mixture.
Add bite size shrimp, if desired.
Refrigerate and marinate for at least 30 minutes (or longer).
Serve on a bed of lettuce.

Nutrition Facts : Calories 305.2, Fat 13, SaturatedFat 1.8, Cholesterol 89.1, Sodium 762.6, Carbohydrate 12.6, Fiber 0.7, Sugar 0.5, Protein 33

SCUNGILLI SALAD

Scungilli Salad image

Classic favorite in my house,I get this from my inherited Italian side!! :)

Provided by Eddie Szczerba

Categories Seafood Appetizers

Time 10m

Number Of Ingredients 9

Ingredients

1 can(s) 28 ounce sliced scungilli (can be found in the tuna aisle of your supermarket,we use la monica brand
1 large lemon,juiced and the zest
1/2 c parsley, italian,chopped
2 stalk(s) celery,sliced very thin
1 small red onion,sliced very thin
1 small red roasted pepper,diced
1/2 c olive oil, extra virgin
3-4 dash(es) red wine vinegar
2 pinch red pepper flakes

Steps:

1. Open and rinse the scungilli,place in a bowl. Add all of the ingredients,mix well and refrigerate for one hour before serving. Serve on a leaf or two of soft leaf lettuce like red leaf or Boston and a lemon wedge. Enjoy!! :)

Tips:

Use fresh scungilli. Fresh scungilli has a sweeter, more delicate flavor than frozen scungilli. If you can't find fresh scungilli, frozen scungilli can be used, but it should be thawed and drained before using.
Tenderize the scungilli. Scungilli can be tough, so it's important to tenderize it before cooking. One way to do this is to pound it with a meat mallet. Another way is to marinate it in a mixture of olive oil, lemon juice, and garlic for at least 30 minutes.
Cook the scungilli properly. Scungilli can be cooked in a variety of ways, but it's important to cook it until it is tender. One way to do this is to boil it for 10-15 minutes. Another way is to pan-fry it for 5-7 minutes per side.
Use a variety of vegetables. Scungilli salad can be made with a variety of vegetables, such as celery, onion, tomato, and cucumber. The vegetables should be chopped into small pieces so that they are easy to eat.
Use a flavorful dressing. Scungilli salad can be dressed with a variety of dressings, such as a vinaigrette, a mayonnaise-based dressing, or a tomato-based dressing. The dressing should be flavorful and complement the taste of the scungilli.

Conclusion:

Scungilli salad is a delicious and versatile dish that can be enjoyed as an appetizer or a main course. It is a great way to use up leftover scungilli, and it is also a good source of protein and omega-3 fatty acids. With its unique flavor and texture, scungilli salad is sure to be a hit with your family and friends.

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