Seafood Salad

I love making this as a light dinner in the summertime when it is too hot in the kitchen to do anything more than boil the water for the seafood! I serve this with crusty Italian bread and an ice cold glass of white wine. Yummy!


Seafood Salad

1 pound large shrimp, peeled and deveined
1 pound sea scallops, halved
1 pound calamari sliced into ½ inch rings and tentacles halved
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons parsley
2 small garlic cloves, pushed through a press
¼ teaspoon crushed red pepper flakes
Salt and fresh ground black pepper
½ cup extra virgin olive oil

In a large pot, bring 3 quarts of salted water to a boil. Stir in shrimp and cook until pink, about 2 minutes. With a slotted spoon, transfer shrimp to a large bowl. Return water to a boil and add scallops. Cook just until opaque, about 2 minutes. With a slotted spoon, transfer scallops to the bowl with the shrimp. Repeat with calamari, cooking until just white, about 30 seconds. Do not overcook. Drain calamari in a colander and rinse with cold water to stop cooking.
In a small bowl combine lemon zest, lemon juice, parsley, garlic and red pepper flakes. Whisk in oil and season with salt and pepper.
Add dressing and squid to the bowl with the scallops and shrimp. Toss to combine.
Marinate in the refrigerator for 3 hours or overnight, tossing occasionally, for best flavor.