4 cups (1 L) water
1 Tbs (15 ml) salt
3 Tbs (45 ml) red wine vinegar
1/2 lb (225 g) shrimp, peeled, deveined, and halved lengthwise
1/2 lb (225 g) squid, cleaned and cut into 1/2-inch (2 cm)
1/2 lb (225 g) sea scallops, halved horizontally
1 tomato, cut into thin wedges
1 15-oz (425 g) can cannellini beans, drained
1 Tbs (15 ml) chopped fresh herb such as parsley, marjoram, or
3 Tbs (45 ml) extra-virgin olive oil
Place the water, salt, and 1 tablespoon (15 ml) of the vinegar in a medium saucepan and bring to a boil over high heat.
Add the shrimp andremove 1 minute after the water has returned to a boil.
Remove the shrimp with a slotted spoon and rinse under cold water to stop the cooking.
Repeat this process using the same water with the squid and scallops.
Combine the cooked seafood with the remaining vinegar, tomato,cannellini, fresh herbs, olive oil, and salt to taste in a mixing bowl and toss gently to combine.
Serve at room temperature.
Serves 4 to 6.