Italian Seafood Salad
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INGREDIENTS 1 pound peeled and deveined shrimp, 26 to 30 count, raw 1 pound calamari (squid), cleaned and cut into thin rings with tentacles 1 pound large scallops, cut into 1/4-inch slices 1 quart boiling water 1 bay leaf 1 teaspoon salt Few black peppercorns 2 ribs celery, cut on thin diagonal 1 small red pepper, diced 1/4 cup chopped red onion 2 cloves garlic, minced 1/2 cup extra-virgin olive oil, use a good quality Juice of 2 lemons 1/4 cup chopped fresh parsley Pinch of salt and pepper Have the seafood cleaned and ready to cook. Bring water to boil in 4-quart pot. Add bay leaf, salt and peppercorns. Add the shrimp, cook 30 seconds; add calamari and scallops. Cook another 2 to 3 minutes or until shrimp are pink and scallops are opaque. Strain seafood; set aside. Remove bay leaf and peppercorns. In a medium bowl, combine the celery, red pepper, red onion, and garlic. Stir in olive oil, juice of 2 lemons, parsley, salt and pepper. Add the seafood. Stir to mix well; refrigerate at least 1 hour before serving. Makes 6 to 8 servings NOTE - You can substitute 1 pound mussels and 1 pound clams for squid or add more shrimp and scallops to salad if you don't care for squid.