Bring a 6-quart pot of water to a boil; add enough salt to make the water taste salty. Add the shrimp
and cook until they are opaque, about 1 minute. Transfer the shrimp to an ice bath. Add the squid
to the pot and cook for 45 seconds and transfer to the ice bath. Cook the bay scallops
for 45 seconds and transfer to the ice bath. Drain
in a colander
and pat dry.
In a large mixing bowl, whisk
together the garlic, olive oil, lemon juice, red wine vinegar
, red pepper
and salt. Stir in the celery, shallot
and olives. Let stand for 5 minutes. Add the seafood and let stand in the refrigerator for at least 20 minutes and up to 1 hour.
When ready to serve, add the celery leaves and mint
and toss again.
Arrange the endive
leaves on 4 plates and evenly distribute the seafood
among the plates.