Montauk Seafood Salad

Combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to a boil.

Add the shrimp and cook for 2 minutes only. Remove with a slotted spoon.

Bring water back to a boil and cook the scallops for 4-5 minutes until cooked through.

If using mussels or clams, drain water and using the same saucepan bring 1/2 cup water to a boil and toss in the mussels/clams. Return to a boil, cover, and steam for 3-5 minutes.

Remove the mussels/clams from the shells and discard the shells.

Drain all the cooked seafood and place it in a large bowl.

Heat the olive oil in a medium sauté pan over low heat and add the thyme, garlic, and lemon zest. Cook for 1 minute.

Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper.

Pour the hot vinaigrette over the seafood.

Add the celery and parsley to the seafood and toss well.

This salad can be served immediately, but it is best when allowed to sit, refrigerated, for an hour or two.

Sprinkle with salt and toss with sliced lemons before serving.