Insalata Di Mare (Italian Seafood Salad)

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½ pound (225g) dry-packed bay or sea scallops, cut into ½-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

½ teaspoon kosher salt, plus more to taste

¼ teaspoon baking soda

4 medium cloves garlic, 2 crushed and 2 minced, divided

½ cup plus 1 tablespoon ( 135 ml) extra-virgin olive oil, divided

2 pounds (1kg) mussels, de-bearded and scrubbed (see notes)

5 whole peppercorns

2 bay leaves

1 pound ( 450 g) cleaned squid bodies and tentacles, bodies cut into ½-inch rings and large tentacles halved lengthwise

¼ cup packed minced flat-leaf parsley leaves and tender stems (¾ ounce; 20g)

Dash cayenne pepper

Dash ground coriander seeds (optional)

Freshly ground black pepper

2 stalks celery, sliced thinly on the bias (6 ounces; 170g)

½ cored and peeled fennel bulb, cut lengthwise into quarters, then sliced thinly on the bias (4 ounces; 115g)

Directions at seriouseats.com

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