Italian Shrimp, Scallop, and Calamari Salad

Ingredients

• 0.8 pound bay scallops 
• 0.5 teaspoon pepper black freshly ground
• 0.8 pound squid rings halved cut into rings and tentacles
• 2 cups fennel bulb very thinly sliced ( 1 bulb)
• 1 cup parsley fresh chopped
• 1 cup grape tomatoes halved
• 0.5 cup kalamata olives black pitted coarsely chopped
• 0.5 cup juice of lemon fresh
• 0.5 cup olive green pitted coarsely chopped
• 1  onion halved thinly sliced
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 
• 0.8 pound shrimp deveined peeled

Equipment

• bowl
• whisk
• pot
• slotted spoon
• colander

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add shrimp; cook 2 minutes or until no longer translucent.
3. Transfer shrimp to a large colander with a large slotted spoon.
4. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
5. Transfer scallops to colander with shrimp.
6. Add calamari to boiling water; cook 30 seconds.
7. Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.
8. Combine cool seafood, fennel, and next 5 ingredients in a large bowl.
9. Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk.
10. Pour over seafood-vegetable mixture. Toss well to coat.
11. Let stand at room temperature at least 15 minutes before serving.
12. Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.