Seafood Salad with Collard Greens Slaw

Ingredients

• 3 tablespoons capers drained
• 12 servings collard greens 
• 2 tablespoons dijon mustard 
• 2 cups wine dry white
• 0.3 cup basil fresh packed chopped ()
• 3 tablespoons parsley fresh chopped
• 3 large garlic clove minced
• 2 pounds littleneck clams scrubbed
• 2 pounds mussels scrubbed
• 0.5 cup olive oil extra virgin extra-virgin
• 0.5 teaspoon pepper dried red crushed
• 2 pounds scallops trimmed
• 1.5 pounds shrimp deveined uncooked peeled
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk
• pot
• slotted spoon

Directions

1. Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
2. Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl.
3. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
4. Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil.
5. Add shrimp and cook just until opaque in center, about 3 minutes.
6. Drain.
7. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.)
8. Pour dressing over shellfish and toss to blend.
9. Arrange slaw on very large platter. Mound salad in center and serve.