-
1
In a large skillet, heat 1 tablespoon of the olive oil until shimmering.
-
2
Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute.
-
3
Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp are opaque, about 1 minute.
-
4
Transfer the shrimp to a platter.
-
5
Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan.
-
6
Pour the pan juices into a bowl and wipe out the skillet.
-
7
Heat 1 tablespoon of olive oil in the skillet.
-
8
Add the squid and scallops.
-
9
Season with salt and pepper and cook, stirring, for 1 minute.
-
10
Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer.
-
11
Transfer to the platter.
-
12
Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan.
-
13
Add the mussels, cockles and the remaining 1/2 teaspoon of garlic and bring to a boil.
-
14
Cover and cook over high heat until the shells open, about 5 minutes.
-
15
Using a slotted spoon, transfer the mussels and cockles to a large bowl; discard any that do not open.
-
16
When the shells are cool enough to handle, remove the meat and add it to the platter.
-
17
Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil.
-
18
Simmer over moderate heat until reduced to 1/4 cup.
-
19
Pour the liquid into a large bowl.
-
20
Add the lemon juice and the remaining olive oil and let cool.
-
21
Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.
-
22
Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes.
-
23
Drain and cool under running water; pat dry.
-
24
Add the beans, basil and parsley to the seafood salad.
-
25
Season with salt and cayenne and serve with lemon wedges.
