A light and bright salad that should be served chilled.
2 teaspoons grated zest and 1 cup juice from 8 to 10 lemons, divided1/4 teaspoon baking soda1/2 cup plus 1 tablespoon extra-virgin olive oil, divided1 pound cleaned squid bodies and tentacles, bodies cut into 1/2-inch rings and large tentacles halved lengthwiseDash ground coriander seed 1/2 cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias In a nonreactive bowl, combine scallops with 6 tablespoons lemon juice and toss well.
Add 4 cups cold water to mussel-steaming liquid, along with 2 tablespoons lemon juice, peppercorns, and bay leaves. Add shrimp and squid to poaching liquid and set over medium-high heat. Cook over medium-high heat, stirring occasionally, until liquid temperature reaches 170°F on an instant-read thermometer. Continue cooking until shrimp are cooked through and no longer translucent in the center.
Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup lemon juice, lemon zest, remaining 1/2 cup olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed . Whisk well. Drain scallops. In a large bowl, combine scallops, shrimp, squid, shelled mussels, and dressing. Season with salt and pepper and toss well. Mix in 10 shell-on mussels. Dressed seafood can be refrigerated for up to 2 days and will improve in flavor during that time.
When ready to serve, add celery and fennel to seafood salad and toss well. Season with salt and pepper and serve chilled.
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