Italian Shrimp, Scallop, And Calamari Salad

• 3/4 pound peeled and deveined shrimp
• 3/4 pound bay scallops
• 3/4 pound calamari, cut into rings and tentacles halved
• 2 cups very thinly sliced fennel (about 1 bulb)
• 1 onion, halved and thinly sliced
• 1 cup grape tomatoes, halved
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup coarsely chopped pitted Sicilian olives or other green olive
• 1/2 cup coarsely chopped pitted kalamata olives or other black olive
• 1/2 cup fresh lemon juice
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Bring a large pot of lightly salted water to a boil. Add shrimp; cook 2 minutes or until no longer translucent. Transfer shrimp to a large colander with a large slotted spoon. Add scallops to boiling water; cook 1 to 2 minutes or until no longer translucent. Transfer scallops to colander with shrimp. Add calamari to boiling water; cook 30 seconds. Transfer calamari to colander with other seafood. Run cold water over seafood until no longer warm; drain well.
2. Combine cool seafood, fennel, and next 5 ingredients in a large bowl.
3. Combine lemon juice, vinegar, salt, and pepper in a small bowl with a wire whisk. Pour over seafood-vegetable mixture. Toss well to coat. Let stand at room temperature at least 15 minutes before serving.
4. Wine note: Pour a Champagne or sparkling wine, such as NV Laurent-Perrier, Brut L-P.

shrimp, bay scallops, calamari, very, onion, grape tomatoes, parsley, olives, olives, lemon juice, red wine vinegar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/italian-shrimp-scallop-calamari-salad (may not work)