The Chef
Tom Valenti Ouest, 'Cesca

Servings
Serves 4

Ingredients
VINAIGRETTE:
1 tablespoon lemon zest
1 and 1⁄2 tablespoons lime juice
1 clove garlic, finely minced
2 tablespoons pepperoncini juice
1 tablespoon minced pepperoncini, stems and seeds removed
1 tablespoon minced spicy cherry peppers
1 sprig fresh oregano, chopped
3⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper

SEAFOOD SALAD:
1⁄2 large onion, thinly sliced
Salt
3 cloves garlic, sliced
3⁄4 cup sliced fennel
3⁄4 cup sliced carrot
1 sprig thyme
1 bay leaf
3 tablespoons coriander seeds
Dash red-pepper flakes
1⁄4 cup dry white wine
6 tablespoons white vinegar
1 stalk celery, sliced on the bias
6 diver scallops
6 fresh medium squid, tentacles removed and bodies cut into 1⁄4-inch rings Garnish: 2 tablespoons chopped parsley

Cooking Instructions
Whisk together the first 7 vinaigrette ingredients in a large bowl. Gradually drizzle in the oil while whisking, and season to taste with salt and pepper.

Sweat the onion with 1 cup water and a large pinch of salt in a saucepan over low heat for 4 to 5 minutes. When the onion is opaque, add the remaining ingredients, except the seafood and parsley, and cook for 2 minutes over high heat. Add 5 cups water, bring to a boil, reduce the heat, and simmer for 90 minutes. Strain, and reserve the broth (there should be about 1 cup). Bring the broth to a boil in a small saucepan, add the scallops, and poach for 4 to 5 minutes. Remove with a slotted spoon, and place in the vinaigrette. Add the squid rings to the broth, and poach until they just start to cook, 2 to 21⁄2 minutes. Remove, and add to vinaigrette. Add the tentacles to the broth, and poach for 11⁄2 minutes, then remove, and add to the vinaigrette. When the scallops are cool, slice them in thirds, and return them to the vinaigrette. Arrange seafood on a platter, and garnish with parsley.