Italian Shrimp, Scallop, And Calamari Salad - cooking recipe

Ingredients

3/4 lb shrimp, peeled and deveined
3/4 lb bay scallop
3/4 lb calamari, cut into rings and tentacles halved
2 cups fennel, very thinly sliced
1 onion, halved and thinly sliced
1 cup grape tomatoes, halved
1 cup flat leaf parsley, chopped
1/2 cup Sicilian olives, pitted and coarsely chopped
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 cup fresh lemon juice
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Preparation

Bring a large pot of lightly salted water to a boil. Add shrimp; coook 2 minutes or until no longer translucent.
Transfer shrimp to a large colander with a slotted spoon.
Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent.
Transfer scallops to colander with shrimp.
Add calamari to boiling water; cook 30 seconds. transfer calamari to colander with other seafood.
Run cold water over seafood until no longer warm; drain well.
Combine cool seafood, fennel, onions, tomatoes, parsley. olives.
Combine lemon juice, vinegar, salt and pepper in a small bowl with a wire whisk.
Pour over seafood and vegetable mixture. Toss well.
Let stand at room temperature for at least 15 minutes before serving.