Seafood Antipasto

This recipe was inspired by a dish I had in a seafod restaurant.  Nomally, I make it with squid but, they didn't have any at the store so, I chose scallops instead.   This is an extremely flexible salad, mix and match as you like. I served with a Cambria Chardonnay because that's what was open but it went quite well.

The quantities are for 2 salads

For the salad dressing:
1 large garlic clove, minced
1TBSP balsamic dresing
1TBSP Red-wine vinegar
1/4 tsp crumbled resemary
1/2 tsp dried basil,
1/2 tsp dried oregano
1/4 cup olive oil

For the salads
1/2 bulb fennel
Spinach
Cherry tomatoes, halved
Mushrooms, quartered
Provolone wedges - or your favoite cheese, it's chipotle cheddar from the Farmer's Market in the picture
Kalamata Olives
Pepperoncini
Fresh chopped basil

Clams
Shrimp
Octopus

Dressing for shrimp/octopus
1/4 cup olive oil
2 cloves garlic
1 tsp paprika
1/8 tsp dried hot pepper flakes

Preparation
Combine salad dressing ingredients
Blanch fennel - 4 minutes

Assemble salads
Combine on each plate
Spinach
Tomatoes
Mushrooms
Fennel
Provolone Wedges
Basil

Steam clams
Combine dressing for shrimp and octopus
Toss shrimp and octopus in oil/garlic mixture
Place on perforated grill rack, grill 2-3 minutes per side.
Place seafood on top of salad and dress