Frutti Di Mare- 1

By Bonnie T

Ingredients

• 1 bay leaf
• 1 celery stalk chopped
• 1 onion chopped
• Juice of 1 lemon plus
• 1/4 cup lemon juice
• 1 1/2 teaspoons salt
• 5 black peppercorns
• 2 flat-leaf parsley sprigs plus
• 1/4 cup chopped flat-leaf parsley
• 1/2 pound squid cleaned
• 1 pound scallops
• 1 pound peeled deveined shrimp
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon chopped garlic
• 1 teaspoon freshly-ground black pepper
• 1/4 cup Kalamata olives pitted, sliced thin

Details

Servings 4

Preparation

Step 1

Fill 4-quart stockpot 3/4 full of water. Add bay leaf, celery, onion, juice of whole lemon, 1 teaspoon salt, peppercorns and 2 to 3 sprigs parsley. Cook over medium-low heat 20 minutes. Strain liquid and return to stockpot. Bring to slow simmer. Add squid and poach 2 to 3 minutes.

While squid is poaching, fill large bowl with ice and add water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into 1/4-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 minutes, plunge into ice bath and drain. Poach shrimp 2 minutes, plunge into ice bath and drain.

Combine 1/4 cup lemon juice, olive oil, garlic, 1/4 cup chopped parsley, pepper and remaining 1/2 teaspoon salt and mix well. Add olives. Toss mixture with drained seafood until well coated. Chill at least 1 hour before serving.

This recipe yields 4 servings.

Each serving: 534 calories; 1451 mg sodium; 294 mg cholesterol; 32 grams fat; 11 grams carbohydrates; 49 grams protein; 0.56 gram fiber