Calamari and Scungilli Salad Recipe: Crispy Seafood Over Zesty Lemon-Dill Dressing

This calamari scungilli salad recipe delivers crispy seafood bites paired with briny clams over fresh greens, all brightened by a zesty lemon-dill dressing. The secret lies in properly cleaning and cooking the seafood—sautéing the calamari until golden and steaming the scungilli just until they pop open—while maintaining their delicate texture.

With just 15 minutes of active prep and 10 minutes of cooking, you’ll transform simple ingredients into a restaurant-worthy dish that’s perfect for summer gatherings or weeknight dinners.

The foundation of this salad is a foolproof technique for handling seafood: patting the calamari dry before cooking ensures maximum crispiness, while steaming the scungilli in their shells preserves their natural sweetness.

A light vinaigrette of lemon juice, fresh dill, and olive oil ties everything together, cutting through the richness of the seafood without overpowering it. The result is a balance of textures—crispy calamari, tender clams, and crisp vegetables—all coated in a tangy, herbaceous dressing.

What sets this recipe apart is its versatility—serve it as a light main course, a vibrant appetizer, or even a filling for wraps or sandwiches. The salad stays fresh for up to 24 hours in the refrigerator, making it ideal for meal prep.

Whether you're a seafood novice or a seasoned cook, this dish delivers professional-quality results with minimal effort, proving that elegant meals don’t require complicated techniques.

For those handling raw scungilli, always ensure they’re fresh and properly stored to guarantee safety. If using pre-shucked clams, rinse them thoroughly before cooking.

The key to success is timing—cook the seafood just until done to avoid rubbery textures, then assemble the salad while everything is still warm for the best flavor and presentation. Let’s get started!

Ingredients for calamari scungilli salad

Crispy seafood meets vibrant greens with this restaurant-quality salad's essential ingredients.

The calamari and scungilli form the heart of this dish, so freshness is non-negotiable. For calamari, look for tubes with vibrant color and firm texture—Whole Foods or local seafood markets offer the freshest options. Scungilli should smell briny and close tightly when tapped. If using frozen, thaw completely and rinse thoroughly. The extra-virgin olive oil should have a peppery finish; California Olive Ranch is a reliable brand. For the dill, baby dill has a milder flavor than regular dill, perfect for balancing the seafood's richness. Shallots add depth without overpowering—substitute 1 tbsp minced red onion if unavailable.

No fresh dill? Dried dill at one-third the amount works in a pinch, though fresh is ideal. The red wine vinegar should be dry and full-bodied—Bartles & Jaymes makes a solid affordable option. Cherry tomatoes can be swapped for grape tomatoes or heirlooms, but vine-ripened varieties have the best flavor. Baby spinach is preferred for its tender leaves, but arugula or butter lettuce work well too. For the dressing, substitute apple cider vinegar if red wine vinegar isn't available, though the flavor will differ slightly. The breadcrumbs should be toasted lightly in a dry pan before coating to prevent sogginess—panko adds extra crispiness.

This salad shines when assembled fresh, but components can be prepped ahead. Cook the calamari and scungilli just before serving to maintain their crispy texture. The dressing keeps for 5 days in the fridge, while the salad greens last 3 days if stored in airtight containers. For meal prep, store the cooked seafood and dressing separately, then toss everything together before serving. The flavors actually improve after 24 hours as the dressing marinates the seafood—perfect for making ahead for gatherings.

Step-by-step instructions for crispy calamari and scungilli salad

Transform fresh seafood into a restaurant-worthy dish with this precise method for perfect texture and vibrant flavors.

Pat the 12 oz fresh calamari tubes completely dry with paper towels—this is critical for achieving that signature crispy texture. Cut each tube lengthwise into ¼-inch thick strips (about ½-inch wide). In a bowl, toss the calamari with 1.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.25 cup toasted breadcrumbs until evenly coated. Set aside.

For the 1.5 lb scungilli clams, rinse them thoroughly under cold water to remove any debris, then scrub the shells with a stiff brush to clean between the hinges. Discard any clams that are open and don't close when tapped or have broken shells. Keep them in their shells for easy handling during cooking.

Heat 1 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the clams (shell-side down) in a single layer, leaving space between them. Cover the skillet with a lid and cook for 3-5 minutes until all clams open. If any clams remain closed after this time, discard them—they're not safe to eat.

Once opened, remove the clams from their shells and set them aside. Strain the cooking liquid through a fine-mesh sieve into a bowl, reserving about ½ cup of the clam broth. This flavorful liquid will be used later in the dressing. Wipe out the skillet with a paper towel to remove any butter residue before proceeding.

Working in batches if needed, heat 0.25 cup extra-virgin olive oil in the clean skillet over medium-high heat until shimmering. Add half of the breaded calamari strips and cook undisturbed for 2-3 minutes until the edges turn golden brown and crispy. Flip carefully and cook for another 1-2 minutes until the other side is golden. Transfer to a paper towel-lined plate to drain excess oil.

Repeat with the remaining calamari. The key here is patience—don't overcrowd the pan or the oil temperature will drop, leading to greasy rather than crispy results. The calamari should be crispy outside and tender inside when done. Keep warm while you prepare the salad base.

In a small bowl, whisk together 0.25 cup lemon juice, 2 tbsp red wine vinegar, 0.33 cup fresh dill, 2 minced shallots, 4 minced garlic cloves, and the reserved ½ cup clam broth. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper. Thin with 0.125 cup extra-virgin olive oil while whisking continuously until emulsified.

Taste and adjust seasoning—this dressing should be bright, tangy, and perfectly balanced. The acidity from the lemon and vinegar should cut through the richness of the seafood beautifully. If the dressing is too thick, add 1 tsp water at a time until it reaches a pourable consistency.

In a large bowl, combine 4 cups baby spinach, 1.5 cups halved cherry tomatoes, and 0.25 cup thinly sliced red onion. Gently toss with half of the prepared dressing to coat the greens evenly. Arrange the crispy calamari and opened scungilli clams on top of the spinach mixture, slightly overlapping for an appealing presentation.

Drizzle the remaining dressing over the seafood and toss everything together just before serving. The contrast of crispy calamari, tender clams, and fresh greens with the vibrant lemon-dill dressing creates a perfect balance of textures and flavors. Serve immediately while the seafood is still crispy—this salad doesn't wait!

Best sauces and condiments for calamari scungilli salad

Classic Lemon-Dill Vinaigrette

The recipe already features a stellar lemon-dill dressing with clam broth for depth, but let me share my pro tweaks. For extra brightness, add 1 tsp honey to the dressing—it balances the acidity beautifully.

I also recommend straining the dill through a fine-mesh sieve before adding to remove any tough stems, ensuring a silky texture. For a nutty depth, replace 1 tbsp olive oil with walnut oil—it pairs perfectly with seafood. 💫

Garlic Aioli Twist

Want to add creaminess? Whip together ¼ cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, and ½ tsp Dijon mustard for a quick garlic aioli. Drizzle this alongside the vinaigrette for a rich contrast that clings to the crispy calamari.

For a lighter version, substitute Greek yogurt for mayo. This works especially well if you prefer a cooler, spreadable sauce rather than a drizzle.

Spicy Harissa Dressing

Craving heat? Blend 2 tbsp harissa paste with the original dressing ingredients for a North African-inspired kick. The smoky, spicy harissa cuts through the seafood's richness while adding complexity.

Start with 1 tbsp and adjust to taste—this dressing shines when served with grilled calamari or as a dip for extra pieces. For a sweeter-spicy variation, add ½ tsp honey to the harissa mixture. 🌶️

Creamy White Wine Sauce

For a luxurious touch, simmer ½ cup dry white wine with 2 tbsp butter, 1 shallot, and 1 tsp fresh dill until reduced by half. Finish with 1 tbsp heavy cream and a squeeze of lemon.

This sauce is perfect for drizzling over the finished salad or as a dipping sauce for the crispy calamari. The wine's acidity brightens the dish while adding a sophisticated depth.

Herb-Infused Olive Oil

Skip the dressing entirely and focus on flavorful olive oil. Heat ¼ cup extra-virgin olive oil with 1 tbsp fresh dill, 1 tsp lemon zest, and 2 minced garlic cloves until fragrant (don’t let it brown).

Let it cool, then drizzle over the salad just before serving. This method highlights the natural flavors of the seafood without overpowering it. For extra aroma, add a pinch of red pepper flakes to the oil. 🫒

Tangy Yogurt Dressing

A Greek yogurt dressing adds protein and creaminess. Mix ¼ cup Greek yogurt with 2 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp honey, and ½ tsp salt. Thin with 1 tbsp water if needed.

This dressing is lighter than mayo-based sauces but still rich enough to complement the seafood. It’s also great for those avoiding raw eggs in traditional aioli. Pair it with extra lemon wedges for serving. ✨

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