Italian Shellfish Salad

• 1/3 to 1/2 lb. scallops
• 1/3 to 1/2 lb. squid
• 1/3 to 1/2 lb. shrimp
• 1 c. fresh fennel, sliced into thins trips
• 1 bunch fresh parsley, chopped
• 1/2 c. black olives, pitted and sliced or chopped
• 1 lemon (for juice)
• 2 cloves garlic, sliced
• black pepper to taste
• 2 Tblsps. olive oil

1. Preheat oven to 400 degrees farenheit.
2. Clean scallops and squid. Cut squid into rings. Put in oven-proof dish. Squeeze the juice of half a lemon over the scallops and squid and sprinkle with ground pepper to taste.
3. Place dish in the oven at 400 degrees farneheit for 20 to 25 minutes. Remove and cover with lid or aluminum foil.
4. Slice the garlic thinly and saute in the olive oil on low heat so that the garlic doesn't brown or burn. When the garlic is tender, increase the heat a bit and saute the shrimp in the garlic flavored olive oil. Retain oil.
5. Cut the fennel into thin strips and blanche.
6. Chop the parsley.
7. Mix everything together, making a dressing of the olive oil from the shrimp and the lemon and pepper juice from the scallops and shrimp. Add more lemon juice or olive oil if needed.
8. Cool the mixture in the refrigerator and serve cool.

scallops, squid, shrimp, fresh fennel, parsley, black olives, lemon, garlic, black pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/italian-shellfish-salad-1201486 (may not work)