This cool summer salad was adapted from a recipe on Epicurious.com with additions from Mario Batali and others. Feel free to modify it to your own tastes.
Chilled Seafood Salad with Herbed Olive Oil
1 pound cleaned squid
1 pound sea scallops, tough muscle from side of each discarded if attached
1 to 1 1/2 pounds medium shrimp (about 21-25 count), shelled and deveined, leaving tail intact
1 to 1 1/2 pints grape tomatoes, sliced vertically in half
Olive oil, to taste
Lemon juice, to taste
Sea salt, to taste
Fresh arugula for salad
Fresh lemon slices for garnish, if desired
Herbed Olive Oil:
3/4 cup extra-virgin olive oil, your very favorite
¼ cup freshly squeezed lemon juice
1 fennel bulb, stalks removed and thinly sliced on a mandolin or in food processor with appropriate blade
2-3 scallions, chopped
3/4 cup coarsely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
3/4 cup chopped fresh mint (wash and dry before chopping)
Coarse sea salt, to taste, plus additional for serving
Red pepper flakes (1 teaspoon or more, to taste, optional)
Remove flaps from squid sacs, if attached, reserving them, and cut sacs crosswise into 1/4-inch-thick rings. Cut reserved flaps into 1/4-inch-thick strips and halve tentacles lengthwise if large. Remove tough muscle from side of each scallop if necessary.
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water, cook shrimp 1 minute, or until pink and just cooked through, and transfer with a slotted spoon to ice water to stop cooking.
Add scallops to boiling water and cook at a bare simmer 1 minute, or until just cooked through. Transfer scallops with slotted spoon to ice water to stop cooking.
Add squid to boiling water and cook 20 to 30 seconds, or until just opaque. Drain squid in a colander and transfer to ice water to stop cooking.
Drain seafood well in colander and transfer to a bowl. Chill seafood, covered, until cold, at least 2 hours, and up to 1 day. (You can do this at the last minute if you chill the seafood on your ice.)
About 1 hour before assembling, drizzle oil, lemon juice and salt, to taste, on top of tomatoes. Set aside.
To make herbed oil: To olive oil, add lemon juice, fresh fennel, scallions, parsley and mint. Toss. You can mix this up to 2 days in advance.
Place seafood in large serving bowl and toss with dressing, to taste. Garnish with tomatoes piled on top of salad; drizzle extra oil on tomatoes, if necessary.
Divide arugula on six plates. Place a generous ladle of seafood salad on top of greens. Sprinkle salads with sea salt and red pepper flakes, serving each on the side.
Serve with a pinot grigio or sauvignon blanc as well as flatbread or any French or Italian loaf.
From Nancy Scott Jones by way of Epicurious.com, Mario Batali and others.