How To Make Marinated Seafood with Oregano Vinaigrette - Best Recipe | Charleston Magazine

Ingredients

• 3 Tbs. fresh chopped oregano
• 1 garlic clove
• 1 small shallot, chopped
• 1/4 cup freshly squeezed orange juice
• 2 Tbs. freshly squeezed lemon juice
• 2 Tbs. white wine vinegar
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 3/4 cup olive oil
• 6 quarts water
• 1 bay leaf
• 1 lemon, cut into thin slices
• 8 large sea scallops, halved horizontally
• 1/2 lb. calamari, bodies cut into thin rings, tentacles (if any) left whole
• 1/3 cup dry white wine
• 1 lb. mussels, scrubbed well and beards removed
• 1 fennel bulb, top removed
• 1 (7 oz.) jar hearts of palm, drained and quartered
• 1/2 cup grape tomatoes, halved
• 1/4 cup sliced black olives
• Freshly ground black pepper
• Fresh parsley, chopped
• 6 lemon wedges