Cold Seafood Salad

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.