Mediterranean-Style Seafood Salad

• Salt and black pepper to taste
• 1/2 pound swordfish, skinned and cut into 1/2-inch chunks
• 1/2 pound shrimp, peeled (halved if large)
• 1/2 pound sea scallops, cut in half through their equators (or quartered if very large)
• 1/2 cup minced fresh parsley leaves
• 1 tablespoon capers with a little of their liquid, or to taste
• 1 shallot, minced
• 1/4 cup extra virgin olive oil
• Fresh lemon juice to taste

1. Bring a saucepan of water to a boil and add salt.
2. (If you have Fish Stock, page 161, use it; when youre done, strain it and save it for reuse.)
3. Turn the heat to medium-low and add the swordfish; 30 seconds later, add the shrimp and scallops.
4. Cover and turn off the heat; let the fish sit in the liquid for about 10 minutes.
5. Drain and cool, then chill.
6. (You can prepare the fish to this point up to 24 hours in advance; cover and refrigerate until youre ready to eat.)
7. Toss the fish with the parsley, capers, shallot, olive oil, salt, and pepper.
8. Add lemon juice, then taste and adjust the seasoning as necessary.

salt, swordfish, shrimp, scallops, parsley, capers, shallot, extra virgin olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/mediterranean-style-seafood-salad-386079 (may not work)