Italian Shrimp, Scallop, and Calamari Salad

Yield: Makes 10 servings

Ingredients

• 3/4  pound  peeled and deveined shrimp
• 3/4  pound  bay scallops
• 3/4  pound  calamari, cut into rings and tentacles halved
• 2  cups  very thinly sliced fennel (about 1 bulb)
• 1  onion, halved and thinly sliced
• 1  cup  grape tomatoes, halved
• 1  cup  chopped fresh flat-leaf parsley
• 1/2  cup  coarsely chopped pitted Sicilian olives or other green olive
• 1/2  cup  coarsely chopped pitted kalamata olives or other black olive
• 1/2  cup  fresh lemon juice
• 1/4  cup  red wine vinegar
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

Bring a large pot of lightly salted water to a boil. Add shrimp; cook 2 minutes or until no longer translucent. Transfer shrimp to a large colander with a large slotted spoon. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent. Transfer scallops to colander with shrimp. Add calamari to boiling water; cook 30 seconds. Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.

Combine cool seafood, fennel, and next 5 ingredients in a large bowl.

Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk. Pour over seafood-vegetable mixture. Toss well to coat. Let stand at room temperature at least 15 minutes before serving.

Wine note: Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.