Chef Nader Gebrin, of Bravo! Nader, shows News 12's Lily Stolzberg how to make a seafood salad.

Ingredients:
1/2 lb shrimp - medium size - cleaned and deveined - no shell
1/2 lb sea scallops
1/2 lb canned LaMonica Scungilli
1/2 lb calamari - sliced into 1/2 inch pieces
1 red onion - sliced thin
3 cloves garlic - pressed or finely chopped
6 leaves fresh basil - finely chopped
4 oz extra virgin olive oil
2 oz red wine vinegar
Juice of 1 lime or lemon
1 pinch oregano
Salt and pepper
Celery - 2 sticks - thinly sliced at an angle

Instructions:
Cook the shrimps and the scallops together in boiling water for 2 1/2 minutes - then shock them in cold water for 30 seconds to stop the cooking.

Boil the calamari for 10 minutes - then shock in cold water for 30 seconds.

Strain the scungilli.

Make sure all of the seafood is dry.

Put all of the dry seafood in a large bowl and add onion, garlic, basil, olive oil, vinegar, juice of lime or lemon, oregano, salt and pepper, celery.

Mix everything well. Cover and let sit for one hour for the best results.