Seafood Salad

Description
An Italian classic, this first-course salad combines marinated shrimp, scallops and squid.

Ingredients
1 pound large shrimp, shelled and deveined 1 pound sea scallops, halved 1 pound cleaned small squid, bodies sliced into 1/2-inch rings, tentacles halved 1 teaspoon finely grated lemon peel 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley 1 small garlic clove, crushed through a press 1/4 teaspoon crushed red-pepper flakes Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil

Directions
1. In a Dutch oven, 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 boil, and add scallops; cook just until opaque, about 2 minutes. With slotted spoon, transfer scallops to bowl with shrimp. Repeat with squid, cooking just until white (do not overcook), about 30 seconds. Drain squid in a colander, and rinse with cold water to stop cooking. 2. Make dressing: In a small bowl, combine the lemon peel, lemon juice, parsley, garlic and red-pepper flakes. Whisk in oil. Season with salt and black pepper. 3. Add dressing and squid to bowl with scallops and shrimp; toss to combine. Marinate in the refrigerator for 3 hours or overnight before serving.