Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1/4 cup (packed) chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained capers
• 3 large garlic cloves, minced
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried crushed red pepper
• 2 pounds small littleneck clams or Manila clams, scrubbed
• 2 pounds mussels, scrubbed, debearded
• 2 cups dry white wine
• 2 pounds sea scallops, connective side tissue trimmed
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• Collard Greens Slaw

Instructions

1. Whisk first 8 ingredients in bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
2. Combine clams, mussels, and wine in large wide pot. Cover tightly; cook over high heat until clams and mussels open, about 8 minutes (discard any clams and mussels that do not open). Using slotted spoon, transfer clams and mussels to very large bowl. Strain cooking liquid into medium bowl. Whisk 1/3 cup cooking liquid into dressing (reserve remaining cooking liquid for another use).
3. Cook scallops in large saucepan of boiling salted water until just opaque in center, about 3 minutes. Using slotted spoon, add scallops to clams and mussels. Return water in saucepan to boil. Add shrimp and cook just until opaque in center, about 3 minutes. Drain. Transfer to bowl with shellfish. (Can be prepared 4 hours ahead and refrigerated.) Pour dressing over shellfish and toss to blend.
4. Arrange slaw on very large platter. Mound salad in center and serve.