Mediterranean Seafood Salad Recipe

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Mediterranean Seafood Salad

2 lbs assorted; small shrimp, bay scallops, baby calamari
2 cups water
1 cup white wine
2 fresh meyer lemons
1 bay leaf
1/2 - 1 tsp kosher salt
3 cloves garlic, minced or grated
2 tbl or more capers
1 bunch fresh parsley or a combination of parsley and oregano
Kalamata olives (optional)
Cherry tomatoes (optional)
Kosher salt
Fresh ground black pepper
Olive oil

Cut seafood into bite sized pieces (bay scallops should be a perfect size)
Remove the peel from one lemon and set aside
In a large salad bowl combine lemon juice, salt, garlic, capers and about 1/4 cup olive oil
In a large pot bring water and wine to a low boil
Add the lemon peel (yellow part only - no white) and bay leaf
Cook seafood separately until just cooked - be very careful not to overcook
While hot, add cooked seafood to dressing and combine well
Taste to adjust seasoning - you may need to add more lemon juice and/or salt
Add parsley
Add olives and tomatoes if using
Mix and serve warm or chill before serving

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