Scungilli Recipe: Authentic Italian Seafood Delight

There’s something magical about a traditional scungilli recipe — the way the ocean’s aroma mingles with fresh lemon and herbs, transporting you straight to a bustling Italian kitchen. Whether you’re honoring a Feast of the Seven Fishes tradition or craving a refreshing seafood salad, this dish connects generations through flavor.

Overview of the Scungilli Recipe

The scungilli recipe we’ll create today is a true celebration of tender seafood, zesty citrus, and the rustic simplicity of Italian cooking.

Scungilli — prized sea whelk, known for its mild, sweet flavor — is sliced into delicate rounds and bathed in an herby vinaigrette that sparkles with lemon juice and olive oil. It’s the kind of dish that begs for warm evenings, glasses of chilled white wine, and stories told around the table.

Rooted deeply in Italian-American tradition, especially during Christmas Eve’s Feast of the Seven Fishes, scungilli recipes are as much about honoring heritage as satisfying hunger. You’ll notice the texture: firm yet tender, offering a subtle chew that holds the bright, briny dressing beautifully.

And the taste?
It’s the perfect symphony: clean oceanic notes balanced with peppery parsley, a whisper of garlic, and the bright lift of citrus. One bite, and you’re on the Amalfi coast, sea breeze in your hair.

Ingredients List

To make this authentic scungilli recipe, you’ll need:

For the Salad:

• 1 can (29 oz) scungilli, drained and rinsed (or 1 ½ pounds fresh scungilli, cooked and sliced)
• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic, minced
• ½ small red onion, finely sliced
• 1 celery stalk, thinly sliced
• ¼ cup fresh Italian parsley, chopped
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste

Optional Add-ins:

• Capers (for briny punch)
• Cherry tomatoes, halved
• Fresh basil, chiffonade
• Calamari rings (for a mixed seafood variation)

Tip: If using fresh scungilli, make sure to tenderize and simmer it until just cooked — about 20–30 minutes, depending on size.

Necessary Tools for Preparation

While scungilli seems gourmet, the preparation is surprisingly straightforward. Here’s what you’ll need:

• Large mixing bowl: For tossing the salad evenly.
• Sharp chef’s knife: To slice scungilli cleanly without shredding.
• Cutting board: Preferably one reserved for seafood.
• Colander: For draining canned or cooked scungilli.
• Citrus juicer: To easily extract fresh lemon juice.
• Garlic press (optional): If you prefer finely minced garlic.
• Tongs or slotted spoon: For gentle handling when tossing the seafood.

Optional but helpful:

• Mandoline slicer: For razor-thin onion and celery slices, if you want that ultra-professional look.

Ingredient Additions & Substitutions

One of the beauties of a traditional scungilli recipe is how flexible it can be depending on your pantry, season, and personal taste. Here’s how to make it your own while preserving that authentic Italian charm.

Fresh vs. Canned Scungilli

• Canned Scungilli: Tender, pre-cooked, and readily available in Italian delis and online. It’s the easy route for a quick seafood salad.
• Fresh Scungilli: If you can source it (often at specialty fish markets), fresh scungilli offers unbeatable flavor.
  ➔ Pro tip: Boil fresh scungilli gently for about 25–30 minutes until tender but not rubbery.

Alternative Seafood Options

• Calamari: Sliced rings blend well and offer similar texture.
• Octopus: For a slightly more robust flavor, tender boiled octopus can substitute beautifully.
• Conch: A Caribbean twist, yielding a more pronounced chew.

Flavor Boosters

• Add capers for extra brininess.
• Use fresh basil for a sweet herbal note.
• A splash of white wine vinegar can add sharpness if lemons are mild.

Dietary Substitutions

• Gluten-Free: Naturally gluten-free — no changes needed!
• Low-Sodium: Rinse canned scungilli thoroughly, use less salt, and skip capers.

Step-by-Step Instructions

Ready to bring your scungilli to life? Follow these simple steps for an unforgettable seafood experience.

❶ Prep the Scungilli

If using canned scungilli:

• Drain and rinse thoroughly under cold water to remove any canning liquid.
• Pat dry with paper towels.

If using fresh scungilli:

• Rinse well to remove any sand or grit.
• Bring a large pot of salted water to a gentle boil.
• Add scungilli and simmer for 25–30 minutes until fork-tender.
• Drain, let cool slightly, then slice into thin rounds.

Sensory cue: Properly cooked scungilli should be tender but retain a slight bounce when bitten.

❷ Prepare the Dressing

In a large mixing bowl, whisk together:

• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 cloves garlic, minced finely
• ½ teaspoon crushed red pepper flakes
• A generous pinch of salt and freshly ground black pepper

Sensory cue: The dressing should smell clean, zesty, and slightly spicy, with the sharpness of garlic lifted by the lemon.

❸ Assemble the Salad

Add to the bowl:

• Sliced scungilli
• ½ small red onion, very thinly sliced
• 1 celery stalk, sliced into crescents
• ¼ cup chopped fresh parsley

Toss everything gently but thoroughly, ensuring each slice of scungilli gets lightly coated with dressing and herbs.

Sensory cue: The salad should look glossy and vibrant — flecks of green parsley, pale curls of onion, and tender ivory slices of scungilli shimmering in the dressing.

Bonus Step: Marinate for Best Flavor

Cover the bowl tightly and refrigerate for at least 1 hour, or ideally overnight.

This marination allows:

• The acidity of the lemon to tenderize the scungilli slightly more
• The garlic and herbs to meld deeply into the seafood

Before serving, toss again and adjust seasoning if needed. A final squeeze of fresh lemon right before plating can elevate the dish beautifully.

Serving Suggestions

The brilliance of this scungilli recipe lies in its versatility — elegant enough for a holiday table, simple enough for a summer lunch.

Classic Chilled Presentation

Serve this salad cold, ideally after it’s had time to marinate overnight. Spoon it into a shallow white platter, garnish with a few lemon wedges, and scatter extra parsley on top. It’s light, colorful, and deeply flavorful.

Pair it with:

• Toasted crostini brushed with garlic oil
• A chilled Pinot Grigio or crisp Vermentino
• A leafy green salad dressed with lemon vinaigrette

Warm Pasta Twist

Feeling like comfort food? Warm the scungilli gently in a skillet with the dressing, then toss with linguine or spaghetti for a quick scungilli pasta dish. Add a splash of pasta water and some red pepper flakes for a cozy, fiery finish.

Tip: A pinch of fennel seed in the sauce evokes traditional southern Italian depth.

Feast of the Seven Fishes

During Christmas Eve, this scungilli recipe shines as the cold seafood salad centerpiece. Place it between bacalao and shrimp scampi, and your table tells a story of ancestry and flavor.

For extra variety:

• Add calamari or baby octopus for a mixed seafood medley
• Serve in scallop shells for individual portions

Tips for Best Results

Here’s how to turn your scungilli recipe from good to unforgettable:

Use High-Quality Olive Oil

The dressing relies on olive oil for body and richness. Go for a bold, fruity extra virgin olive oil — it makes all the difference.

Don’t Overcook Fresh Scungilli

Whelk can go from tender to rubbery fast. If cooking fresh, simmer just until the pieces can be pierced with a fork but still offer slight resistance.

Slice Uniformly

Thin, even rounds of scungilli allow better absorption of flavor and consistent texture in every bite.

Let It Rest

Marinating for at least one hour (ideally overnight) allows the garlic, lemon, and herbs to soak into every bite. This step transforms the dish.

Chill, Then Taste Again

Always give the salad a final toss and taste after chilling. Cold temperatures can mute seasoning, so a final pinch of salt or squeeze of lemon might be needed before serving.

Storage Instructions

Seafood needs delicate handling — and this scungilli recipe is no exception.

Refrigeration

Store leftovers in an airtight glass container to avoid absorbing fridge odors. It will stay fresh for 2 to 3 days.

• Do not leave it at room temperature for more than 2 hours.
• If your dressing solidifies in the fridge (from olive oil), let it sit at room temp for 15 minutes and stir before serving.

Freezing (Not Recommended)

While technically safe to freeze, the texture of scungilli suffers after thawing. It becomes rubbery and loses its delicate chew. For best quality, enjoy it fresh or refrigerated only.

Make-Ahead Option

Want to prep ahead?

• Mix the dressing and slice the vegetables a day early.
• Store scungilli separately and combine everything a few hours before serving.

FAQ

What is scungilli, exactly?

Scungilli (pronounced skoon-JEEL-ee) is the Italian-American name for sea whelk, a type of marine mollusk. Think of it as a cousin to conch or calamari. In a scungilli recipe, it’s most often sliced and served cold in a lemony marinade or warm in a seafood pasta.

Where can I buy scungilli?

You can find canned scungilli at Italian markets, online retailers, or gourmet seafood stores. Look for brands like Vigo or Cento. Fresh scungilli may be harder to find but is sometimes available at high-end fishmongers.

Can I use fresh instead of canned?

Absolutely! Just be sure to clean it thoroughly and simmer it gently until tender (about 25–30 minutes). Once cooled and sliced, it can be used exactly as you would canned in this scungilli recipe.

Can I make this ahead of time?

Yes — in fact, it’s better when made ahead. Letting the salad marinate overnight enhances flavor and tenderness. It’s a perfect make-ahead dish for holidays or gatherings.

Is scungilli healthy?

It’s a lean protein with low fat and a good amount of minerals like iron and magnesium. The olive oil–based dressing keeps it heart-healthy, especially compared to mayo-based seafood salads.

Conclusion

Few dishes tell a story like a traditional scungilli recipe. Whether you’re honoring your Nonna’s Feast of the Seven Fishes or trying something new for a summer dinner party, scungilli is humble, deeply flavorful, and unmistakably Italian.

It’s more than a salad — it’s a conversation, a memory, and a link to seaside villages and family tables. So slice, marinate, and serve this dish with pride. And if it becomes a tradition in your home too? Even better.

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Additional Recommended Recipes

Love this dish? Try these next:

• Louisiana Crab Cake Recipe – Golden, crispy on the outside with tender crab inside—perfect as an appetizer or light meal.
• Shrimp and Mirliton Casserole – A Southern seafood classic with a sweet-savory twist, ideal for holiday gatherings.
• Crab Casserole Recipe – Creamy, comforting, and packed with delicate crab flavor—great for family dinners.
• Shrimp Scampi Pasta Bake – Garlicky, buttery shrimp baked with pasta for a crowd-pleasing twist on the classic.

Each of these dishes brings out the best of seafood with rich, satisfying flavors—perfect companions to your scungilli adventure.