Total Time 50 minutes
- 1 tablespoon Old Bay seasoning
- Kosher salt
- 1 1/2 pounds (16 to 20 counpeeled and deveined shrimp
- 1 pound sea scallops halved crosswise
- 1 pound clean fresh calamari sliced crosswise in 1/2 inch thick rings
- 2 pounds of fresh mussels
- 1/4 cup good olive oil
- 4 cloves fresh garlic minced
- 1/2 teaspoon crushed red pepper
- Grated zest of 1 lemon
- 1 red onion chopped
- 2 lemons freshly squeezed will yield 1/4 cup lemon juice
- Freshly ground black pepper
- 1 small fennel bulb trimmed, cored and thinly sliced crosswise
- 1/4 cup flat leaf parsley leaves chopped
- 1/4 cup fresh basil leaves julienne crosswise
- 1 1/2 cups dry white wine
Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt. Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until firm. With a slotted spoon, transfer the shrimp to a large bowl. Leave 2 cups of the poaching liquid in the pot and discard the rest of liquid.
Add the wine to the poaching liquid and bring to a boil. Add the sea scallops, lower the heat and simmer for 2 minutes, until cooked. With a slotted spoon transfer the scallops to the bowl with the shrimp. Bring the liquid back to a boil, add the calamari, and simmer for 2-3 minutes, until cooked. With a slotted spoon transfer the calamari to the bowl with seafood. Careful not to overcook any of the seafood or it will be tough! Bring the liquid to a boil again, add the mussels and cover, simmer for 4-5 minutes, until all the shells have opened. Discard any mussels that do not open. Turn off the heat and set aside until the mussels in broth are cool enough to handle. Remove the mussels from the shells and add to the bowl.
Set aside 1/2 cup poaching liquid and discard the rest. Drain the seafood into a colander and replace back into the bowl. For the dressing, add the olive oil, garlic, onion, red pepper flakes, poaching liquid, lemon zest, juice of lemons, add salt and black pepper to taste. Toss gently, and add fennel, parsley, and basil. Toss gently again, cover with plastic wrap or cover and refrigerate for at least 3 hours or overnight is best. Serve cold.