• 3½ tsp. Salt, to taste
• 1 cup Barley
• 1 cup clam juice
• ¼ cup dry white wine
• ¼ lemon, sliced
• 1 sprig fresh thyme
• 1 sprig parsley
• 3- to 4-ounce lobster tail
• ¼ pound shrimp
• ½ pound bay scallops or quartered sea scallops
• 4 scallions, white bulbs and green tops, chopped
• 1 cucumber, peeled, seeded and diced
• 1 small zucchini, diced
• ½ cup sliced radishes
• 2 tablespoons minced red bell pepper
• 2 tablespoons chopped fresh basil
• 1 clove garlic, crushed
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 1 tablespoon fresh lemon juice

Bring 3 cups of the water to a boil. Add salt to taste and the barley, and simmer, uncovered until just tender, 35 to 40 minutes. Drain, and set aside.

Combine the clam juice, wine, remaining ½ cup water, lemon slices, thyme, and parsley in a medium-size heavy saucepan. Heat to boiling, then reduce the heat. Add the lobster tail and gently poach until pink and firm, 3 to 5 minutes. Using a slotted spoon, transfer it to a plate. Add the shrimp to the saucepan; cook 3 minutes. Transfer them to the plate. Add the scallops to the saucepan and poach until barely firm, about 3 minutes. Transfer them to a bowl. Raise the heat under the saucepan and reduce the stock to ¼ cup. Strain and reserve.

Clean and devein the shrimp and cut each in half crossways. Clean the lobster tail and cut into pieces.

In a large bowl, combine the barley, scallions, cucumber, zucchini, radishes, red bell pepper, basil and the seafood. Toss well.

In another bowl, use the back of a spoon to mash the garlic and ½ teaspoon salt together to form a paste. Stir in the mustard and the reserved fish stock. Whisk in the oil and lemon juice. Pour this dressing over the barley-seafood mixture, and mix well. Serves 6 to 8.