Marinated Seafood Salad

Name: Marinated Seafood Salad
Yield: Serves 4 to 6 (Makes about 7 cups)
Ingredients: 1 tablespoon plus ⅓ cup, extra-virgin olive oil, divided, plus extra for drizzling; 2 , garlic cloves, minced, divided; 1½ cups, water; ½ cup, dry white wine; 1¼ teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 8 ounces, squid, bodies sliced crosswise into ½-inch-thick rings, tentacles halved lengthwise; 8 ounces, large sea scallops, tendons removed; 1 pound shell-on, extra-large shrimp (21 to 25 per pound); 1 pound, mussels, scrubbed and debearded; ½ cup finely chopped, red bell pepper; ½ small, fennel bulb, halved, cored, and sliced thin; ½ cup, chopped fresh parsley; ½ cup, pitted green olives, quartered; 1 , shallot, minced; 1 tablespoon, lemon zest plus ⅓ cup lemon juice, plus lemon wedges for serving (3 lemons); ½ teaspoon, red pepper flakes

Appetizers
Fish & Seafood
Salads

By Matthew Fairman ･ Appears in Cook's Country December/January 2023

You don’t need seven fishes to make your holiday swimmingly delicious.

SERVES 4 to 6 (Makes about 7 cups)

TIME 1 hour, plus 30 minutes chilling time

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