Jean Allsopp
Yield
Makes 10 servings

How to Make It

Step 1

Bring a large pot of lightly salted water to a boil. Add shrimp; cook 2 minutes or until no longer translucent. Transfer shrimp to a large colander with a large 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.

Step 2

Combine cool seafood, fennel, and next 5 ingredients in a large bowl.

Step 3

Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk. Pour over seafood-vegetable mixture. Toss well to coat. Let stand at room temperature at least 15 minutes before serving.

Step 4

Wine note: Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.

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