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