1 pound large shrimp-shelled and deveined
1 pound sea scallops-quartered
1 pound squid-cleaned and ready to grill
3 cloves garlic
1 large lemon-with some grated rind
1/4 cup dry white wine
2-4 TBLS extra virgin olive oil
1. To a grill pan add 1 tablespooon extra virgin olive oil, clove of garlic and couple of sprigs of fresh thyme. Turn to high till pan gets hot, then turn down to medium being careful not to brown garlic.
When pan is sizzling add the squid and grill till done on each side, about 2 – 3 minutes total. It should show grill marks and brown. Remove garlic clove.
Remove squid to bowl.
2. To the same hot pan add the scallops, using a little bit more olive oil if needed. Put in another clove of garlic. Cook about 2 minutes on each side, till brown with grill marks. Remove with slotted spoon and add to squid bowl. Remove garlic clove.
3. Keep grill pan going and add shrimp. Cook 3 minutes, stir fry them around, then deglaze the pan with white wine and tablespoon of lemon juice. Turn off grill pan.
Add all juices to fish bowl , stir together with more lemon juice and add some chopped parsley and rind.
4. Add chopped tomato, roasted peppers….fresh chopped basil (optional) Can add some organic mesclun greens. Splash of great aged balsamic too.
Refrigerate and let marinate.