Easy Seafood Salad
|Sea scallops||1⁄2 Pound, quartered|
|Medium shrimp||1⁄2 Pound, peeled and deveined|
|Squid||1⁄2 Pound, cleaned and cut into 1/2 inch rings|
|Celery stalks||2 , sliced|
|Carrot||1 , thinly sliced|
|Red bell pepper||1 , seeded, thinly sliced|
|Red onion||1 Small, thinly sliced|
|Chopped parsley||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the scallops and cook until opaque, 2-3 minutes; remove with a slotted spoon and rinse under cold water to stop the cooking.
Return the water to a boil and repeat with the shrimp and then the squid, cooking the squid for only 1-2 minutes.
Combine the scallops, shrimp, and squid in a large bowl.
Add the remaining ingredients and toss well.