Calamari Scungilli Salad Recipe: Crispy Squid Over Zesty Lemon-Herb Dressing

This crispy calamari scungilli salad transforms fresh seafood into a restaurant-worthy dish with minimal effort. The secret lies in perfectly seared squid and tender baby clams tossed with bright lemon-herb dressing and crisp greens—creating a balance of textures that makes every bite satisfying.

I've perfected this recipe after years of testing, ensuring the seafood stays crisp while the dressing enhances rather than overpowers the delicate flavors.

The preparation starts with properly cleaning and prepping the seafood—no intimidating steps, just a systematic approach that makes handling calamari and scungilli foolproof.

The dressing, a zesty blend of lemon, olive oil, and fresh herbs, is the backbone of this salad, cutting through the richness of the seafood with its bright acidity.

What sets this dish apart is the contrast: crispy, golden squid against tender clams and fresh, peppery greens that keep the salad light and refreshing.

By the time you plate this salad, you'll have a dish that looks as impressive as it tastes—crispy edges on the calamari, plump scungilli, and a dressing that clings perfectly to each component. The result is a salad that feels special yet remains approachable for weeknight dinners.

Serve it chilled or at room temperature, depending on your preference, but always with a sprinkle of lemon zest or chili flakes for that final touch of brightness.

This recipe is designed to be flexible—use whatever fresh herbs you have on hand, swap in other seafood if needed, or even make it ahead and assemble just before serving.

The key is keeping everything crisp and vibrant, so the flavors shine. Let's get started on creating a salad that's as delightful to eat as it is to make.

Ingredients for calamari scungilli salad

Here's what you need to create this crispy, restaurant-worthy seafood salad with vibrant lemon-herb dressing.

The seafood is everything here. Whole Foods or your local seafood market are the best spots for fresh calamari and scungilli—ask for them cleaned and ready to cook. Look for plump, firm clams that close when tapped, and calamari tubes that are opaque and springy to touch. Trader Joe's often has pre-cleaned scungilli if you're short on time. The butter matters too: European-style unsalted butter like Plugrá gives the best flavor when searing. If you can't find scungilli, small clams or mussels work in a pinch, but they'll need steaming first.

No fresh dill? Fresh cilantro or basil works in a pinch, though the flavor will shift slightly. The lemon juice should be freshly squeezed—bottled won't cut it here. Want extra crisp? Add 1 tbsp cornstarch to the flour when dredging the calamari. For the dressing, if you're missing one herb, double the others to keep that bright, herby punch. The cherry tomatoes add sweetness that balances the seafood's brininess—if they're out of season, grape tomatoes or even cucumber slices can step in. And trust me on the chili flakes—they're what makes this dish pop.

The calamari and clams cook fast—keep everything prepped and ready to go. Store the cleaned seafood in the fridge for up to 1 day in an airtight container with a damp towel. The dressing keeps for 3 days in the fridge, but the greens will wilt after 24 hours, so assemble just before serving. For extra crisp, re-crisp the calamari in a hot pan for 30 seconds before serving. This salad tastes even better the next day—just refresh the dressing and add a squeeze of lemon before eating.

Step-by-step instructions for crispy calamari scungilli salad

Here's how to create perfectly crispy squid and tender clams with a bright, zesty dressing.

Pat the 1 lb fresh calamari tubes completely dry with paper towels—this is crucial for crispiness. Slice the tubes into ½-inch rings, keeping the tentacles attached. In a large skillet, melt 2 tbsp unsalted butter over medium-high heat until it foams. Add the calamari in a single layer and cook undisturbed for 1-2 minutes per side until golden brown and crispy. Watch closely—they cook fast and burn easily.

Transfer the crispy calamari to a paper towel-lined plate to drain excess fat. Season lightly with ½ tsp salt and ¼ tsp black pepper while still warm. If you see any pieces that aren't golden, return them to the pan for another 30 seconds. The key here is high heat and patience—don't crowd the pan or you'll steam instead of sear.

Rinse the 1.5 lb baby scungilli clams thoroughly under cold water to remove any sand. In a separate pot, bring 2 cups water to a boil over high heat. Add the clams and cover immediately. Steam for 3-5 minutes until all clams open—discard any that remain closed after this time. The clams should look plump and glossy when done.

Strain the clams and transfer them to an ice bath to stop cooking immediately. This keeps them tender and prevents overcooking. Once cooled, remove the clams from their shells and chop them roughly into ½-inch pieces. Set aside—you'll add them to the salad just before serving to keep them fresh.

In a small bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 0.5 cup chopped flat-leaf parsley, 0.25 cup chopped dill, 4 minced garlic cloves, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red chili flakes. Taste and adjust seasoning—you want it bright, tangy, and just spicy enough to complement the seafood.

Let the dressing sit for 5 minutes to allow the flavors to meld. The lemon juice will brighten immediately, while the garlic and herbs will infuse the oil. This dressing is the heart of your salad, so don't skimp on the fresh ingredients. If you're serving this ahead, store the dressing separately and toss it with the salad just before serving.

In a large bowl, combine 4 cups baby spinach, 1 cup halved cherry tomatoes, and 0.25 whole thinly sliced red onion. Toss gently with 2 tablespoons of the lemon-herb dressing to lightly coat the greens. The spinach should wilt slightly but still retain its vibrant color—this means it's dressed just right.

Add the crispy calamari and chopped scungilli clams to the bowl. Drizzle the remaining dressing over the top and toss everything together gently. The contrast of the crispy calamari, tender clams, and fresh greens creates the perfect texture balance. Serve immediately while the calamari is still crisp and the clams are fresh.

Divide the salad among 4 plates and garnish each serving with an extra sprinkle of chopped parsley and dill. A final drizzle of olive oil and a pinch of red chili flakes adds that restaurant-quality finish. The salad should look vibrant—bright greens, golden calamari, and the pop of red from the tomatoes and onion.

Serve with crusty bread or lemon wedges on the side. The crispy calamari will stay crunchy for about 10 minutes after cooking, so don't wait too long. Each bite should deliver that satisfying crunch followed by tender clams and a burst of zesty lemon flavor—exactly what makes this dish special.

Creative variations of this recipe

Mediterranean Twist

Swap the lemon-herb dressing for a garlic-yogurt sauce by mixing ½ cup plain Greek yogurt, 2 tbsp extra-virgin olive oil, 1 minced garlic clove, 1 tbsp lemon juice, ½ tsp dried oregano, and ¼ tsp salt.

Toss with the salad and top with kalamata olives and crumbled feta cheese for that authentic Greek island vibe. I first tried this after visiting Santorini and it became an instant favorite—especially when paired with warm pita bread. 🌊

Spicy Cajun Kick

For a bold, smoky flavor, marinate the calamari in a mix of 2 tbsp Cajun seasoning, 1 tbsp smoked paprika, and 1 tbsp olive oil for 30 minutes before searing.

Add ½ cup diced avocado and ¼ cup chopped cilantro to the salad, then drizzle with a spicy aioli made from ½ cup mayo, 1 tbsp hot sauce, and 1 tsp lime juice.

This version is perfect for those who love heat and texture—just like the seafood platters at my favorite Louisiana spot. 🌶️

Asian-Inspired Sesame-Ginger

Transform this salad into an Asian fusion by tossing the seafood with a dressing of 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, and 1 tsp honey.

Swap the spinach for shredded napa cabbage and sliced scallions, then top with toasted sesame seeds and crushed peanuts. The umami-packed flavors work surprisingly well with the briny clams and crispy squid—it’s like a seafood slaw with a kick. ✨

Herb-Infused White Wine Vinaigrette

For a more refined touch, make a white wine vinaigrette by whisking ½ cup dry white wine, ¼ cup red wine vinegar, ½ cup olive oil, 1 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp capers.

Add 2 tbsp chopped tarragon and 1 tbsp chopped chives for an elegant herbaceous note. This dressing elevates the salad to a restaurant-worthy dish—perfect for special occasions or when you want to impress guests. The capers add a briny depth that pairs beautifully with the seafood. 🍷

Smoky Chipotle Lime

Give your salad a smoky, tangy twist by blending ½ cup sour cream, 1 tbsp chipotle in adobo sauce, 1 tbsp lime juice, 1 tsp honey, and ½ tsp cumin into a creamy dressing.

Toss with the salad and top with pickled red onions and crumbled cotija cheese. The smoky chipotle balances the bright lime, creating a flavor profile that’s both complex and satisfying—ideal for those who love a little heat with their seafood. 🔥

Make-Ahead Meal Prep

Prep the seafood components ahead of time to save effort on busy days. Cook the calamari and clams as directed, then store them separately in the fridge for up to 2 days. Keep the dressing in a sealed container and assemble the salad just before serving.

For extra crisp, reheat the calamari in a hot skillet for 30 seconds before adding it to the salad. This is my go-to strategy for weeknight dinners—minimal effort, maximum flavor. 💡

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