Seafood Salad

Name: Seafood Salad
Yield: Serves 4 to 6
Ingredients: 1/2 cup, extra-virgin olive oil; 1/4 cup, lemon juice; 1/4 cup, capers, rinsed; 1 tablespoon, minced fresh parsley leaves; 1/2 , small red bell pepper, stemmed, seeded, and minced (about 1/4 cup); 1/2 , small red onion, minced (about 1/4 cup); Pinch, hot red pepper flakes; 1 cup, dry white wine; 4 , whole black peppercorns; 1 small, bay leaf; 5 sprigs, fresh parsley; , Salt; 1/2 pound, medium shrimp, peeled and deveined, shells reserved; 2 pounds, mussels, scrubbed clean; 1/2 pound, sea scallops, tendons removed and discarded; 1/2 pound, squid, rinsed, cut into rings 1/4 inch wide, tentacles cut in half; , Ground black pepper

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Main Courses

Fish & Seafood

Salads

SERVES4 to 6

TIME1½ hours, plus 20 minutes chilling

WHY THIS RECIPE WORKS

While most seafood salad recipes suggest steaming or sautéing the seafood, we found that neither was ideal for bringing out the best tastes and textures from the shellfish. We had great success with poaching, except in the case of the musse...

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