Frutti di Mare Salad

Dressing 1/2 cup fresh lemon juice1-2 cloves garlic, pressed1 tablespoon parsley, chopped (or 1 teaspoon dried)3 large basil leaves, chopped (or 1 teaspoon dried)2 fresh mint leaves, chopped (or 1/2 teaspoon dried) 1/2 teaspoon dried oregano, or to taste 1/2 teaspoon onion salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon freshly ground pepper or to taste1 cup olive oilSalad1 tablespoon lemon juice1 pound medium raw shrimp1 pound calamari, cut into rings, with tentacles 1/2 pound bay or sea scallops3-4 green onions with tops, sliced, including some green 1/2 cup celery, minced2 tablespoons red or green pepper, mincedRoasted red peppers, diced, optionalFresh parsley for garnishFor the dressing: In a small bowl, combine lemon juice, garlic, parsley, basil, mint, oregano, onion salt, Worcestershire and pepper. Whisk well to dissolve salts. Drizzle in oil slowly, whisking continually. If not using immediately refrigerate in tightly covered jar. Shake well before using.For the salad: Bring a pot of salted water to a boil; add lemon juice and shrimp and cook 2-5 minutes or until shrimp turn pink. Remove, shell and devein. Set aside.Add calamari to pot and simmer about 10-15 minutes. Test with fork. Do not overcook or they will be rubbery. Remove and set aside.If using sea scallops, cut them in half. Add scallops to pot and cook about 1 minute or until opaque. Remove and combine in bowl with shrimp and calamari. Add green onions, celery, bell pepper, roasted peppers if desired. Chill.To serve: Drizzle lemon dressing to taste over seafood and sprinkle with parsley.Serves four to six.Nutrition values per serving: 481 calories, 38 g fat (5 g saturated), 7 g carbohydrates, 1 g fiber, 28 g protein, 278 mg cholesterol, 364 mg sodium.