How to Make the Best Scungilli Salad: Authentic Italian Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A refreshing and traditional Italian-American seafood salad made with tender scungilli, zesty lemon dressing, and aromatic herbs. Perfect for Feast of the Seven Fishes, summer lunches, or seafood antipasti.
Ingredients
1 kg cooked scungilli, sliced
3 celery ribs, thinly sliced on the bias
½ cup chopped flat-leaf parsley
2 garlic cloves, minced
60 ml fresh lemon juice
80 ml extra-virgin olive oil
½ tsp red chili flakes
Sea salt and cracked black pepper, to taste
Optional: ½ cup roasted red-pepper strips, 2 Tbsp capers, ¼ cup pitted Kalamata olives
Instructions
1. Whisk lemon juice, olive oil, garlic, chili flakes, salt, and pepper in a bowl.
2. Place scungilli, celery, and parsley in a mixing bowl. Pour over dressing.
3. Fold gently to coat. Cover and chill 4–24 hours.
4. Stir in roasted peppers, olives, or capers after 2 hours (if using).
5. Transfer to a serving platter, garnish with parsley and lemon.
Notes
Use canned scungilli for ease, but rinse well.
Always chill in a glass/metal bowl to avoid off-flavors.
Serve with crusty bread to soak up the zesty marinade.
Letting it marinate overnight deepens flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salads
- Method: Marinated
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 45mg
Table of Contents
If you’ve ever sat near the sea with a plate of fresh seafood and a breeze full of lemon and salt, you’ve already tasted the soul of Scungilli salad. This classic Italian seafood dish, made from tender sliced sea snails and zesty herbs, has roots in coastal kitchens and Italian-American traditions alike. Often served during the Feast of the Seven Fishes on Christmas Eve, it’s just as welcome at a summer cookout or a casual family meal. In this post, we’ll look at how to bring that timeless flavor into your own kitchen, step by step.
What Is Scungilli Salad? A Mediterranean Seafood Classic
Scungilli: A Coastal Tradition with Italian Roots
Scungilli is a beloved term in Italian-American homes, referring to sliced sea snails – often Atlantic conch – prepared in a zesty, herb-forward marinade. In coastal Italy, nothing from the sea went to waste. Fishermen would bring home these mollusks, simmer them gently, and toss them with olive oil, lemon, parsley, and celery fresh from the garden.
As families immigrated to American cities like New York and Philadelphia, the dish followed – maintaining its bright, briny essence. Rich in protein and naturally low in fat, Scungilli Salad is right at home in Mediterranean cooking, where simple, seasonal flavors shine.
Craving another coastal dish? Don’t miss this fall-in-love-with-every-bite luxurious burrata ravioli recipe for a creamy, indulgent pasta pairing.
Conch vs. Scungilli: Are They the Same Thing?
While “Scungilli” is common in Italian-American kitchens, seafood markets often label it as “conch.” Here’s the breakdown:
- Terminology: Scungilli = sea snail (Italian-American); Conch = sea snail (general/English).
- Texture: Both have a pleasantly chewy texture when cooked right.
- Flavor: Atlantic conch used in Scungilli Salad is milder than Caribbean queen conch.
If your fish counter only carries conch, don’t worry. Thin slices and a proper marinade are all you need to bring out its best texture and flavor.
The Role of Scungilli Salad in Italian Holiday Feasts
For many Italian-American families, Christmas Eve traditions revolve around the cherished Feast of the Seven Fishes. This seafood-rich celebration often includes chilled dishes to balance out the richer fried or baked items – and Scungilli Salad is a favorite for good reason:
- You can prep it a day ahead, letting flavors deepen overnight.
- The citrus dressing cuts through heavier mains like smelts or baked shrimp.
- It’s a welcome, refreshing starter that awakens the palate.
Some families aim for 7 seafoods, others go for 9 or even 13 dishes for extra blessings. No matter the number, this marinated salad always earns its place at the table.
Pair it with something sweet for contrast – like our cinnamon sugar French toast muffins – perfect for brunch after the feast or the next morning’s breakfast.
Ingredients You Need for the Best Scungilli Salad
Core Ingredients – Scungilli, Lemon, and Olive Oil
- Scungilli (1 kg / 2.2 lb cooked weight)
- Fresh lemon juice (60 ml / ¼ cup)
- Extra-virgin olive oil (80 ml / ⅓ cup)
These three components create the backbone of flavor. Because lemon cuts through any briny notes and olive oil provides silky richness, the dish remains light yet satisfying.
Fresh Herbs and Vegetables That Add Crunch and Aroma
- Celery ribs, thinly sliced (3)
- Flat-leaf parsley, finely chopped (½ cup)
- Garlic cloves, minced (2)
- Red chili flakes (½ tsp, adjust to taste)
- Sea salt and cracked black pepper (to taste)
Moreover, the crisp celery contrasts the chewy seafood, while parsley and garlic layer in unmistakable Mediterranean fragrance. In addition, chili flakes lend gentle warmth without overpowering delicate flavors.
Optional Add-Ins and Modern Twists
- Roasted red-pepper strips for smoky sweetness.
- Capers to intensify briny complexity.
- Kalamata olives when you crave a salty pop.
- Diced cucumber for extra crunch during hot weather.
Because these additions respect the original profile, they keep your Scungilli salad authentic yet personalized.
How to Prepare Scungilli for Salad
Where to Find or Buy Scungilli
- Canned scungilli: Convenient, already cooked, and shelf-stable. Look for products packed in water, not brine, to avoid excess salt.
- Frozen conch steaks: Available at international seafood counters. Thaw slowly in the refrigerator.
- Fresh whole conch: Rare but luxurious; ask your fishmonger to remove the shell if possible.
Furthermore, check Italian-American grocery stores around Christmas, as demand peaks then.
Cleaning and Cooking Scungilli Properly
- Give the meat a good rinse under cold water to wash away any grit or debris.
- Trim any dark operculum (the “foot”) because it stays tough.
- Tenderize
- For fresh scungilli: cook gently in salted water for 45 to 60 minutes, or until a knife pierces it without resistance.
- Frozen steaks: Pressure-cook for 15 minutes on high, quick-release, and cool.
- Canned: Already cooked, so skip boiling.
Consequently, you guarantee a tender bite rather than rubbery chewiness.
Pro Tips for Marination and Flavor Absorption
- Slice scungilli into 3 mm (⅛-inch) rings; thinner slices absorb dressing faster.
- Marinate for at least 4 hours – overnight is ideal.
- Always chill in a glass or stainless-steel bowl; plastic can hold odors.
- Stir halfway through marination so every piece bathes in lemony goodness.
Because the acid continues to tenderize the seafood, the flavors deepen while you sleep – resulting in a show-stopping Scungilli salad the next day.
Step-by-Step Scungilli Salad Recipe
Ingredients List (Serves 6)
- 1 kg cooked scungilli, sliced
- 3 celery ribs, thinly sliced on the bias
- ½ cup chopped flat-leaf parsley
- 2 garlic cloves, minced
- 60 ml fresh lemon juice
- 80 ml extra-virgin olive oil
- ½ tsp red chili flakes
- Sea salt and cracked black pepper, to taste
- If desired, include extras like ½ cup of roasted red pepper strips, 2 tablespoons of capers, or ¼ cup of pitted Kalamata olives for added flavor.
Instructions
1 – Prepare the Dressing
- Combine lemon juice, olive oil, crushed garlic, chili flakes, salt, and pepper in a bowl and whisk until everything is evenly blended.
- Give it a taste and tweak the acidity by adding extra lemon juice if you like a bolder citrus kick.
2 – Combine and Marinate
- Add the scungilli slices, celery, and parsley to a large bowl and mix gently to combine.
- Pour the dressing over the seafood mixture.
- Fold gently until every piece glistens.
- Cover with compostable wrap; refrigerate for 4–24 hours.
3 – Add Optional Ingredients
- After 2 hours of marination, stir in roasted peppers, capers, or olives if using. Because these items are already salty, taste before adding extra seasoning.
4 – Serve
- Transfer the salad to a shallow platter.
- Garnish with additional parsley leaves and a final squeeze of lemon.
- Offer crusty bread on the side so guests can mop up the citrusy dressing.
Suggested Serving Ideas
- Antipasto Platter: Serve it as part of an antipasto spread with marinated artichokes, charred zucchini, and sharp provolone.
- Seafood Sunday Lunch: Serve alongside chilled octopus salad and a crisp green-leaf salad.
- Summer BBQ: Because it stays cool, Scungilli salad complements smoky grilled vegetables and herb-rubbed chicken.
It also holds up well on the go, making it a great choice for packing into a cooler for seaside picnics.
Love seafood appetizers? Don’t miss our elegant and flavorful Crab Brulee Recipe: How to Make the Perfect Appetizer for your next gathering.
Frequently Asked Questions About Scungilli Salad
Can I Make Scungilli Salad Ahead of Time?
Yes, and you should! Prepare the salad the night before serving. As it rests, the ingredients soak up the marinade while the celery keeps its crisp texture. Keep it sealed in a covered container in the fridge for up to two days. Beyond that point, texture declines.
What’s the Best Substitute for Scungilli?
If scungilli is unavailable, choose calamari rings or blanched octopus slices. They share similar firmness and soak up dressing well. Alternatively, use steamed shrimp, though the flavor profile will shift slightly.
Is Scungilli Salad Healthy?
Absolutely. Per 100 g, scungilli provides:
24 g protein
<1 g fat (before dressing)
Rich in vitamin B12 and magnesium
Because the recipe uses olive oil and no mayonnaise, it fits Mediterranean-diet guidelines. Furthermore, it is dairy-free, gluten-free, and pork-free, satisfying diverse dietary needs.
Conclusion
From its humble Neapolitan roots to its proud place on Italian-American holiday tables, Scungilli salad proves that simple ingredients can create unforgettable flavor. You now know where to source quality scungilli, how to cook it tender, and which herbs elevate each bite. Therefore, gather your ingredients, whisk that lemony dressing, and let tradition unfold in your kitchen. After one forkful, you – and your guests – will taste the sun-kissed shores of Southern Italy, no plane ticket required. Buon appetito!
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