Mare Salad (Italian Seafood Salad)

This is a delicious Italian seafood salad with chickpeas. Divine!

1/2 pound of fresh, small scallops, parboiled for a very short time – just until done – in a 50/50 mixture of white wine and
water – use Cape or bay scallops if you can get them. If using the large sea scallops you will have to slice them in halves or quarters.
1 dozen pitted Kalamata olives, diced
3 stalks celery, diced
15 ounce can of chickpeas, drained, rinsed (peel the tough
skins off, or cook from scratch instead of using canned)
1 medium red onion, diced (be sure not to use too much – the red onions are pretty gigantic in the supermarket these days)
2 Tb. flat italian parsley, diced
2 Tb. olive oil
2 Tablespoons red vinegar
2 Tablespoons white vinegar
salt and pepper

Mix it together and let marinate overnight.

Notes:

You can add 1/2 pound sliced cooked squid. Only parboil the squid for 30 seconds or it will become tough and rubbery.
Do not use any “imitation seafood” or “seafood legs” or any of those fake crab products – they are often made with wheat.

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