Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Unpeeled, medium-size fresh 4 Sprigs fresh thyme, finely
- shrimp - chopped
1/2 lb Fresh sea scallops 4 Sprigs fresh oregano, finely
1 lb Fresh squid* - chopped
1 lb Fresh, unshelled mussels Risotto (see recipe)
1 lb Fresh, unshelled clams 2 1/2 tb Gremolata
6 Garlic cloves, minced 1/2 ts Finely ground sea salt
1/4 c Olive oil 1/2 ts Freshly ground pepper
1/2 c Dry white wine Lettuce leaves
1/4 c Lemon juice

Peel shrimp, and devein, if desired; set aside. Cut sea scallops in
half crosswise; set aside.

Rinse squid under cold running water. Cut into 1/2-inch slices, and
set aside.

Remove "beards" from mussels. Scrub mussels and clamswith a brush to
remove grit; set aside.

Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops
with a slotted spoon; set aside.

Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.

Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to
a boil over high heat. Cover and cook, shaking pan frequently, 3 to 5
minutes or until shells open. Remove and discard unopened shells.

Add shrimp, scallops, and squid. Cook over medium heat until
thoroughly heated.

Remove seafood with a slotted spoon, reserving liquid. Stir liquid
into cooked Risotto. Place risotto on a lettuce-lined serving plate,
and top with seafood mixture. Sprinkle with 2 1/2 tablespoons
Gremolata, salt, and pepper; serve immediately.

*1 lb. sea scallops or shrimp may be substituted for squid.

Source: Southern Living, November, 1995
Typed by J. Matthews, Nov. 26, 1995

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