8ounces large (16 to 20 count) shrimp in the shell
8ouncessquid tubes and tentacles
1 small tomato
½cupdrained canned cannellini beans
1 to 2sprigsfresh marjoram
3tablespoonsextra virgin olive oil
Fill a medium saucepan (large enough to hold each of the types of seafood) two-thirds full with water and bring to a boil. Add 1teaspoon salt and 1teaspoon of the vinegar, then add the shrimp. Cover the pot to bring the water back to a boil as quickly as possible. As soon as the shrimp turn pink through and through, less than 1 minute after the water comes back to a boil, scoop them out with a slotted spoon and transfer them to a bowl. Add the squid to the pot and scoop them out 1 minute after the water returns to a boil. Transfer them to another bowl. Put the scallops in the pot and after the water comes back to a boil, cook 2 to 3 minutes, depending on the size. Transfer them to a shallow bowl.
Peel the shrimp, cut them lengthwise in half, and devein. Cut the squid tubes into ¼-inch rings. Cut the scallops horizontally in half. Place all the seafood in a shallow bowl.
Cut the tomato into small wedges and add it along with the cannellini beans to the bowl. Chop enough of the marjoram leaves to measure 1teaspoon and sprinkle it over the top. Season with salt. Add the olive oil and remaining 2teaspoons vinegar and toss well. Taste and adjust the seasoning if necessary and serve.
You can cook the seafood a couple of hours ahead of time but do not refrigerate it. Assemble and season the salad just before serving.