An Authentic Italian Seafood Salad Recipe

This recipe, which is from Venice, combines seafood with fresh vegetables and more to make an amazing appetizer or entree. You can use sea or bay scallops in this recipe; just remove the foot before you begin.
If you like, you can add eight steamed mussels to the recipe. You can also add half a cup of drained, rinsed cannellini beans or half a cup of peeled, cooked Idaho potato cubes. A couple of teaspoons of chopped cilantro also go well. None of these variations is traditional with the traditional Italian recipe but they do go nicely and the beans or potatoes are a good addition if you want to feed ten people instead of eight.
What You Need:

• 1 carrot
• 1 stalk celery
• 1 teaspoon salt
• 1/2 lb cleaned scallops
• 2 quarts water
• 1 lb octopus
• 1 lb medium or big shrimp
• 1 bay leaf
• Juice from 1 lemon
• 1 halved onion
• 1 lb calamari, in 1 inch rings

For The Salad:

• 1 cup julienned carrots
• 1 cup julienned celery
• 2 finely chopped cloves garlic
• 8 cups baby lettuce
• 1 tablespoon white wine vinegar
• Juice from 2 lemons or 3 limes
• 2 tablespoons each chopped fresh basil and parsley
• 1/2 cup seeded, julienned yellow bell pepper
• 1/2 cup seeded, julienned red bell pepper
• 1/2 cup extra virgin olive oil
• 1 julienned scallion, just the white part
• 1/2 teaspoon salt
• Black pepper

How To Make It:
Fit a colander insert into a big pan. Put the onion, carrot, celery, water, salt, and lemon juice in the bottom and bring the mixture to a boil. Put the calamari in the colander and let it cook for two minutes in the simmering water. Transfer it to a bowl.
Cook the scallops for three or four minutes in there, until they are opaque. Add them to the bowl with the scallops. You can cut cooked big scallops in half if you like; smaller bay scallops can be left whole.
Cook the shrimp for three minutes or until pink, then peel them and remove the veins. Cut them horizontally in half and add them to the other cooked seafood. Take the colander out of the pan and add the octopus to the water. You might need to add more water to cover it. Bring the water to a boil, then simmer the octopus for forty five minutes or until it is tender.
Rinse the octopus under running water until it is cool. This will take five minutes or so. Take off the outer skin with a knife, and then remove the head sac and hard mouth. Cut the tentacles and body into one inch pieces on the diagonal. Add them to the bowl with the other cooked seafood.
Toss the julienned carrots, celery, scallion, bell peppers, basil, parsley, and garlic together in a bowl. Add the seafood and toss the mixture again. Add the olive oil, vinegar and lemon juice and toss again, then season with salt and pepper. Divide the lettuce between eight serving plates and top with the seafood mixture and serve right away.

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