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Source: Rice

Italian Seafood Rice Salad
A seafood delight mixed with a tasty vinaigrette.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
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2 cups Italian Arborio rice, or other medium-grain Italian rice
1/4 cup fresh lemon juice
1 small garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/2 cup fresh basil, chopped
3/4 cup olive oil
8 ounces medium shrimp, in the shell
8 ounces sea scallops, halfed or quarteered if large
8 ounces cleaned squid, Cut into 1/4 inch thick rings
sprigs of fresh basil, for garnish (optional)

Cook the rice following the method for steamed rice or boiled rice or according to the package directions. Let cool, cover and set aside.

Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, garlic, salt, hot pepper flakes and basil. Gradually whisk in the oil until well incorporated. Cover and set aside.

Bring a large saucepan of slightly salted water to a boil over high heat. Add the shrimp and cook for 2 to 3 minutes or until pink and firm.
Using a skimmer, tranfer the shrimp to a colander and cool under cold running water. Drain and set aside.

Add the scallops to the boiling water and cook foe 1 minute or until opaque. Using a skimmer transfer to a colander and cool under cold running water. Drain and add to scallops.

Peel the shrimp and add them to a bowl with scallops ans squid. Cover and refrigerate until ready to serve.

Combine the rice and seafood. pour the dressing over the salad, toss well and serve, garnished with fresh basil if desired.

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