Name: Insalata di Mare (Seafood Salad)
Yield: Serves 4
Cuisine: Italian
Ingredients: Two U10 sea scallops (55 grams / 2 ounces total), cleaned of crescent-shaped muscle (see “Shucking Scallops”) and halved or quartered, depending on size; 30 grams (¼ cup) pitted green olives, such as Gaeta, quartered lengthwise; 15 grams (1 tablespoon) diced red onion, marinated in red wine vinegar to cover for at least 1 hour; 50 grams (2 ounces) red onion, cut into 2½-centimeter (1-inch) pieces (⅓ cup); 9 Manila clams, scrubbed; 20 grams (¾ ounce) carrot, cut into 2½-centimeter (1-inch) pieces (¼ cup); 15 to 30 milliliters (1 to 2 tablespoons) lemon juice (from ½ to 1 lemon); 50 grams (2 ounces) celery, cut into 2½-centimeter (1-inch) pieces (⅓ cup); 30 grams (¼ cup) pitted black olives, preferably taggiasca, quartered lengthwise; Baby arugula, small basil leaves, or other greens, for garnish; 100 grams (½ cup) peeled, seeded, and diced tomato; 110 grams (¼ pound) small shrimp, peeled, deveined, and halved lengthwise; 9 mussels, scrubbed and debearded; 1 whole small squid (110 grams / 4 ounces), cleaned, body cut into tubes 1 centimeter (⅜ inch) thick; Freshly ground white pepper; 75 milliliters (5 tablespoons) olive oil, plus extra for serving; Pinch of red pepper flakes; 20 grams (¼ cup) finely diced celery; Coarse salt; ½ lemon; 20 grams (¼ cup) roasted and thinly julienned red bell pepper (4 centimeters / 1½ inches long); Fresh thyme sprigs; Fresh Italian parsley sprigs; Fresh basil sprigs; 240 grams (1½ cups) cooked white beans; 30 milliliters (2 tablespoons) red wine vinegar; 1 teaspoon whole black peppercorns; 3 grams (1 tablespoon) chopped fresh Italian parsley

Every region with access to seafood boasts a version of this salad; this recipe demonstrates a basic method that may be adjusted according to market availability and the personal preferences of the chef. The key is to choose a balance of textures and flavors so that no one element overwhelms the others. The sweetness of the shellfish is balanced by the acidity of lemon juice, the shellfish broth, and olive oil.

All of the seafood, with the exception of the mollusks that are opened i