Seafood Salad with Cannellini Beans

Insalata di Mare con i Fagioli


Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About


  • Salt
  • 3 teaspoons red wine vinegar
  • 8 ounces large (16 to 20 count) shrimp in the shell
  • 8 ounces squid tubes and tentacles
  • 8 ounces sea scallops
  • 1 small tomato
  • Β½ cup drained canned cannellini beans
  • 1 to 2 sprigs fresh marjoram
  • 3 tablespoons extra virgin olive oil


  1. Fill a medium saucepan (large enough to hold each of the types of seafood) two-thirds full with water and bring to a boil. Add 1 teaspoon salt and 1 teaspoon of the vinegar, then add the shrimp. Cover the pot to bring the water back to a boil as quickly as possible. As soon as the shrimp turn pink through and through, less than 1 minute after the water comes back to a boil, scoop them out with a slotted spoon and transfer them to a bowl. Add the squid to the pot and scoop them out 1 minute after the water returns to a boil. Transfer them to another bowl. Put the scallops in the pot and after the water comes back to a boil, cook 2 to 3 minutes, depending on the size. Transfer them to a shallow bowl.
  2. Peel the shrimp, cut them lengthwise in half, and devein. Cut the squid tubes into ΒΌ-inch rings. Cut the scallops horizontally in half. Place all the seafood in a shallow bowl.
  3. Cut the tomato into small wedges and add it along with the cannellini beans to the bowl. Chop enough of the marjoram leaves to measure 1 teaspoon and sprinkle it over the top. Season with salt. Add the olive oil and remaining 2 teaspoons vinegar and toss well. Taste and adjust the seasoning if necessary and serve.


You can cook the seafood a couple of hours ahead of time but do not refrigerate it. Assemble and season the salad just before serving.