1 lb Unpeeled, medium-size fresh

- shrimp 1/2 lb Fresh sea scallops

1 lb Fresh squid*

1 lb Fresh, unshelled mussels

1 lb Fresh, unshelled clams

6 Garlic cloves, minced

1/4 c Olive oil

1/2 c Dry white wine

1/4 c Lemon juice

4 Sprigs fresh thyme, finely

- chopped 4 Sprigs fresh oregano, finely

- chopped Risotto (see recipe) 2 1/2 tb Gremolata

1/2 ts Finely ground sea salt

1/2 ts Freshly ground pepper

Lettuce leaves Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half crosswise; set aside. Rinse squid under cold running water. Cut into 1/2-inch slices, and set aside. Remove "beards" from mussels. Scrub mussels and clamswith a brush to remove grit; set aside. Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3 minutes or just until shrimp turn pink. Remove shrimp and scallops with a slotted spoon; set aside. Cook squid in skillet over medium heat, stirring constantly, 2 to 3 minutes; remove with a slotted spoon, set aside. Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes or until shells open. Remove and discard unopened shells. Add shrimp, scallops, and squid. Cook over medium heat until thoroughly heated. Remove seafood with a slotted spoon, reserving liquid. Stir liquid into cooked Risotto. Place risotto on a lettuce-lined serving plate, and top with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and pepper; serve immediately. *1 lb. sea scallops or shrimp may be substituted for squid. Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600 -0500