Serves 8, Prep time: 2½ hrs

Vinaigrette:
½ cup white wine
4 Tbl olive oil
1 Tbl lemon juice
1 garlic small clove pressed
salt & freshly ground pepper

Seafood:
1 lb shrimp (~ 40 per lb)
1 lb baby squid (~ 20 per lb)
1 lb medium scallops (~ 40 per lb)
1 medium onion cut in eights
2 bay leaves
1 tomato cut in ¼ inch pieces for garnish
4 sprigs parsley for garnish
1 lemon, cut into 8 wedges for garnish

Half fill a large frying pan with water, add 1 tsp salt, onion, and bay leaves and bring to a boil. Boil shrimp 2 min, remove, cool and dry. Peel and devein by slicing shrimp in half down through the middle.

Clean squid by removing outer dark thin skin. Pull head and tentacles out from sac section. Turn sac inside out to remove the translucent quill and intestines. Wash sac. Cut tentacles below beak and snip off the two feeler tenticles. Discard everything but tentacles and sac and drop squid parts into same boiling water and cook 2 minutes. Remove and slice sac into rings.

Drop scallops into same boiling water and cook 2 minutes. Remove and dry.

Make vinaigrette by combining all ingredients. Place seafood in large bowl and toss with vinaigrette, then cover with plastic wrap and refrigerate at least 4 hours. Serve on a large platter and garnish with parsley, tomato pieces and lemon wedges.

Chef's Note: It is possible to minimize the work by purchasing larger sized seafood (fewer number per pound) and then creatively cutting into smaller bite sized pieces. I have found raw squid already cleaned and sliced which greatly reduces the preparation time. The seafood reduces in size when cooked so the pieces do become smaller. This salad is to be eaten without cutting up any of the seafood pieces.