Ingredients

• 1 pound shrimp, peeled and deveined
• 1/2 pound cleaned calamari, cut into rings 
• 1 pound sea scallops, preferably the dry type
• 20 cherry tomatoes, halved
• 1 small red onion, cut into rings
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Yuzu Rice Wine Vinegar
• Juice of half a lemon, plus more to taste
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Freshly ground black pepper to taste

Directions

Step 1

Prepare an ice bath: Set out a very large bowl and fill it halfway with water, then add 2 cups of ice. 

Step 2

Boil the shrimp in a large pot of water until pink, about 5 minutes; use a large strainer to scoop them out and into the ice bath to cool. Add the calamari rings to the boiling water and cook for 2 minutes; use the strainer to scoop them out and into the ice bath. Turn the heat in the cooking pot down to a simmer, add the scallops, cover, and take off the heat; wait 4 minutes, and then use the strainer to scoop them out and into the ice bath. After 5 minutes, drain the seafood and place in a serving bowl along with the tomatoes and onion rings.

Step 3

Whisk the olive oil, vinegar, and lemon juice in a small bowl. Add the parsley, then pour over the seafood. Toss lightly, taste, and season with pepper and more lemon juice as desired.

Ingredients

• 3/4 cup uncooked bulgur 
• 1/3 cup extra virgin olive oil, plus more for drizzling
• 2 tablespoons Condimento Bianco Menta
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh mint leaves
• 2 ounces shelled walnuts
• 2 large ripe tomatoes or 2 cups cherry tomatoes

Directions

Step 1

Bring 1 1/2 cups water to a boil and add the bulgur. Simmer, according to package directions, until the water is absorbed, about 15 minutes, watching carefully toward the end to avoid scorching. Remove from the heat and set aside to cool.

Step 2

In a large bowl, make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, and pepper. 

Step 3

Roughly chop the parsley, mint, and nuts and add to the bowl with the dressing. Coarsely chop the tomatoes (if using cherry tomatoes, halve them) and add along with the bulgur, folding them in well. Taste and add more salt and pepper as desired. Serve with a drizzle of olive oil.