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Ingredients

For the seafood and poaching liquid:

• 1 celery stalk
• 1 medium carrot
• 1 small onion, halved
• 1 bay leaf
• 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1 teaspoon kosher salt
• 2 quarts water
• 1 pound cleaned calamari, cut into 1-inch-thick rings
• 1/2 pound sea or bay scallops, foot removed
• 1 pound medium to large shrimp
• 1 pound octopus

For the salad:

• 1 cup julienned tender celery
• 1 cup julienned carrots
• 1/2 cup seeded and julienned red bell pepper
• 1/2 cup seeded and julienned yellow bell pepper
• 1 scallion (white part only), julienned
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil leaves
• 2 large garlic cloves, finely chopped
• 6 tablespoons freshly squeezed lemon juice (about 2 lemons) or lime juice (about 3 limes)
• 1 tablespoon white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 6 to 8 cups baby lettuce

Description

Food Network