Italian Seafood Salad Insalata di Mare Recipe

Ingredients

• 1/2 pound (225g) dry-packed bay or sea scallops, cut into 1/2-inch pieces
• 2 teaspoons grated zest and 1 cup (240ml) juice from 8 to 10 lemons, divided
• 1 pound (450g) large shrimp, peeled and deveined
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon baking soda
• 4 medium cloves garlic, 2 crushed and 2 minced, divided
• 1/2 cup plus 1 tablespoon (135ml) extra-virgin olive oil, divided
• 2 pounds (1kg) mussels, de-bearded and scrubbed (see note)
• 5 whole peppercorns
• 2 bay leaves
• 1 pound (450g) cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwise
• 1/4 cup packed minced flat-leaf parsley leaves and tender stems (3/4 ounce; 20g)
• Dash cayenne pepper
• Dash ground coriander seed (optional)
• Freshly ground black pepper
• 2 stalks celery, sliced thinly on the bias (6 ounces; 170g)
• 1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)

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