Photo by Andrew Cebulka

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Serves 6

    For the vinaigrette:
  • 2 teaspoons lemon zest
  • ½ cup lemon juice
  • 1 cup olive oil
  • 2 medium cloves garlic
  • 1 shallot roughly sliced
  • Salt and black pepper
  • For the vegetables:
  • 1 English cucumber peeled seeded and cut on a bias
  • 2 celery stalks
  • sliced thinly on the bias
  • 2 tablespoons ground fennel seed
  • 1 teaspoon red pepper flakes
  • ¼ cup packed minced flat-leaf parsley leaves
  • Kosher salt and black pepper
  • For the salad:
  • 12 ounces large shrimp peeled and deveined
  • 8 ounces cleaned squid bodies and tentacles, bodies cut into ½-inch rings and large tentacles halved lengthwise
  • 6 ounces sea scallops cut into ½-inch pieces
  1. Make the vinaigrette: Place all ingredients in a blender and puree until smooth. Adjust seasoning with salt and pepper.
  2. Make the vegetables: In a bowl, season cucumbers and celery with fennel seed, red pepper, parsley, salt, and black pepper.
  3. Make the salad: Bring 4 quarts salted water (as briny as the sea) to a boil. Drop shrimp into water for approximately 4 minutes, until they’re just cooked. Remove with a slotted spoon and let cool on a baking sheet at room temperature, then transfer to a refrigerator. In the same boiling water, cook squid rings and tentacles for 1 minute. Repeat same cooling process as shrimp.
  4. Just before serving, combine scallops with 1 cup of vinaigrette and add salt and pepper to taste. Refrigerate for 10 minutes, then fold with shrimp and squid. Transfer to a serving platter, drizzle with vinaigrette, and serve immediately.
  • Recipe by Michael Toscano of Le Farfalle in Charleston, South Carolina

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