Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         unpeeled -- medium-size fresh
                        shrimp
     1/2  pound         fresh sea scallops
   1      pound         fresh squid*
   1      pound         fresh -- unshelled mussels
   1      pound         fresh -- unshelled clams
   6                    garlic cloves -- minced
     1/4  cup           olive oil
     1/2  cup           dry white wine
     1/4  cup           lemon juice
   4      sprigs        fresh thyme -- finely
                        chopped
   4      sprigs        fresh oregano -- finely
                        chopped
                        risotto -- (see recipe)
   2 1/2  tablespoons   gremolata
     1/2  teaspoon      finely ground sea salt
     1/2  teaspoon      freshly ground pepper
                        lettuce leaves

Preparation:

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 clams with 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