Mixed Seafood Salad

Ingredients

• 0.5 pound bay scallops 
• 2 tablespoons olive oil extravirgin
• 3 tablespoons chives fresh chopped
• 3 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 0.5 pound live maine lobsters cooked cut into 1-inch pieces ( 3 tails)
• 0.5 pound lump crab meat drained
• 0.5 pound octopus legs cleaned
• 1 teaspoon salt 
• 0.5 pound shrimp deveined peeled
• 0.5 pound squid rings cleaned
• 6 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. Bring 6 cups water and salt to a boil in a large saucepan over medium-high heat.
2. Add squid; cook 3 minutes or until squid is just tender.
3. Remove squid from pan with a slotted spoon. Plunge squid into ice water; drain.
4. Cut squid into 1-inch pieces.
5. Place squid in a large bowl.
6. Add shrimp to boiling water; cook 3 minutes or until done.
7. Remove shrimp from pan with a slotted spoon. Plunge shrimp into ice water; drain.
8. Add shrimp to bowl with squid.
9. Place a vegetable steamer in pan. Reduce heat to medium-low. Arrange scallops in steamer; cook over simmering water 6 minutes or until done. Plunge scallops into ice water; drain.
10. Add scallops to bowl. Cover scallop mixture; chill.
11. Remove steamer from pan.
12. Add octopus to simmering water; cover and simmer 2 to 2 1/2 hours or until fork-tender (add additional water, if necessary, to cover octopus.) Plunge octopus into ice water; drain. Rub off skin.
13. Cut octopus into 1-inch pieces.
14. Add octopus, lobster, and crabmeat to scallop mixture.
15. Add juice and next 4 ingredients (through garlic); toss gently to combine. Chill for at least 2 hours.
16. Garnish with lemon wedges and parsley sprigs, if desired.