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Ingredients

• 3 Cups White Wine
• 3 Bay Leaves
• 2 Cloves Garlic, Crushed
• 2 Lemons
• 1 Pound Calamari, Cleaned And Cut Into Rings
• 1 Pound Medium Shrimp, Cleaned And Deveined
• 1 Pound Scallops
• 1 Cup Pitted Kalamata Olives 
• 1 1/2 Cups Chopped Celery

Dressing:

• 1 Cup Extra Virgin Olive Oil
• 1/2 Cup Lemon Juice
• 3 Large Garlic Cloves, Thinly Sliced
• 1/4 Cup Chopped Parsley
• Dash Red Pepper Flakes
• Salt & Pepper To Taste

Instructions

1. In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic.
2. Slice the lemons in half and squeeze the juice into the mixture.
3. Drop the lemons into the pot, then bring the mixture first to a boil, then reduce the heat to medium-low.
4. First cook the shrimp, cook 2 minutes and remove from the pot.
5. Cook the calamari 1 1/2 minutes and remove from the pot as well.
6. Add the scallops to the pot, and cook for 2 minutes.
7. Mix the seafood together and set aside.
8. Place the seafood in a bowl and add the chopped celery.
9. Add the dressing ingredients and mix well.
10. Cover and let marinade a minimum of 12 hours or overnight in the refrigerator.
11. Just before serving, taste, and adjust the seasonings as needed, and add the black olives and mix well.
12. Serve at room temperature.