Seafood Salad with Collard Greens Slaw

• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1/4 cup (packed) chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained capers
• 3 large garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried crushed red pepper
• 2 pounds small littleneck clams or Manila clams, scrubbed
• 2 pounds mussels, scrubbed, debearded
• 2 cups dry white wine
• 2 pounds sea scallops, connective side tissue trimmed
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• Collard Greens Slaw

1. Whisk first 8 ingredients in bowl to blend.
2. Season dressing with salt and pepper.
3. (Can be made 1 day ahead; chill.
4. Bring to room temperature before using.)
5. Combine clams, mussels, and wine in large wide pot.
6. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open).
7. Using slotted spoon, transfer clams and mussels to very large bowl.
8. Strain cooking liquid into medium bowl.
9. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
10. Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes.
11. Using slotted spoon, add scallops to clams and mussels.
12. Return water in saucepan to boil.
13. Add shrimp and cook just until opaque in center, about 3 minutes.
14. Drain.
15. Transfer to bowl with shellfish.
16. (Can be prepared 4 hours ahead and refrigerated.)
17. Pour dressing over shellfish and toss to blend.
18. Arrange slaw on very large platter.
19. Mound salad in center and serve.

extravirgin olive oil, white wine vinegar, fresh basil, parsley, capers, garlic, mustard, red pepper, littleneck clams, mussels, white wine, shrimp

Taken from www.epicurious.com/recipes/food/views/seafood-salad-with-collard-greens-slaw-108218 (may not work)