Serve this seafood mix on a bed of watercress or butter lettuce, or as a sandwich in toasted brioche buns or on crusty bread.
1 pound peeled, deveined medium shrimp (30 to 35 per lb.)
1/2 pound bay scallops
1/2 pound cleaned calamari, bodies cut into 1/2-in.-wide rings and tentacles cut in half lengthwise
1/2 cup mayonnaise
1 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup coarsely chopped fresh tarragon
1 tablespoon Dijon mustard
About 1/2 tsp. kosher salt
About 1/2 tsp. pepper
1/2 cup coarsely chopped watercress leaves
1/4 cup drained capers
1 avocado, pitted, peeled, and diced
How to Make It
Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.
Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.