Ingredients

• 1 lb shrimp, peeled and deveined

• 1 lb squid (calamari) rings and tentacles, cleaned

• 1 lb sea scallops or a mix with mussels/clams, cleaned

• 1 rib celery, diced small

• 1/2 small red bell pepper, diced small (optional)

• 1/2 cup black or Castelvetrano olives, halved (optional)

• Small handful fresh parsley, chopped

• 2–3 cloves garlic, finely minced

• 1/2 cup extra-virgin olive oil

• 1/2 cup fresh lemon juice

• 2 tablespoons white wine vinegar (optional)

• Salt and black pepper, to taste

• Poaching aromatics: bay leaves, peppercorns, lemon, garlic (optional but recommended)

Instructions

1. Poach seafood

• Bring a large pot of water to a gentle simmer with bay leaves, peppercorns, squeezed lemon half, and smashed garlic. Poach shrimp 2–3 minutes until opaque, remove to ice water. Poach squid 1–2 minutes until opaque; remove to ice water. Poach scallops 2 minutes until just done; ice water. Drain well.

2. Prep vegetables

• In a large bowl, combine celery, red bell pepper if using, olives if using, and parsley. Add minced garlic, a pinch of salt, and pepper.

3. Make dressing

• Whisk olive oil, lemon juice, and vinegar if using until emulsified. Season to taste.

4. Toss and chill

• Add drained seafood to the bowl, pour over dressing, and toss gently to coat. Cover and chill at least 1 hour (up to overnight) to marinate.

5. Serve

• Taste and adjust seasoning. Serve cold or cool with extra parsley and lemon wedges.