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1
Fill a large pot with 3 quarts of water and add the Old Bay seasoning and 1 tablespoon of salt.
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2
Bring to a boil, add the shrimp, lower the heat, and simmer for 3 minutes, until just firm.
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3
With a skimmer or slotted spoon, transfer the shrimp to a large bowl.
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4
Leave 2 cups of the poaching liquid in the pot and discard the rest.
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5
Add the wine to the poaching liquid and bring to a boil.
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6
Add the scallops, lower the heat, and simmer for 2 minutes, until just cooked.
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7
With the skimmer, transfer the scallops to the bowl with the shrimp.
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8
Bring the poaching liquid back to a boil, add the calamari, and simmer for 2 to 3 minutes, until just cooked.
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9
Be careful not to overcook any of the seafood or it will be tough!
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10
With the skimmer, transfer the calamari to the bowl.
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11
Bring the poaching liquid to a boil again, add the mussels, cover, and simmer for 4 to 5 minutes, until all the shells have opened, discarding any that don't open.
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12
Turn off the heat and set aside until the mussels in the broth are cool enough to handle.
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13
Remove the mussels from the shells and add to the bowl.
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14
Add 12 of the shells to the seafood and discard the rest.
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15
Set aside 1/2 cup of the poaching liquid, discarding the rest.
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16
Drain the seafood in a colander and put it all back into the bowl.
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17
For the dressing, heat the olive oil in a medium (10-inch) saute pan over medium heat.
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18
Add the garlic, oregano, and red pepper flakes and cook for 1 minute.
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19
(Be careful: Overcooked garlic will be bitter.)
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20
Add the tomatoes and cook over medium heat for 2 more minutes.
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21
Add the reserved poaching liquid, the limoncello, lemon zest, lemon juice, 1 tablespoon salt, and 1 teaspoon pepper and cook for 1 more minute.
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22
Pour the sauce over the seafood and toss gently.
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23
Add the fennel and parsley.
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24
Cut a lemon in half lengthwise, cut it thinly crosswise, and add it to the salad.
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25
Toss gently to combine and cover with plastic wrap.
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26
Chill for at least 3 hours or overnight.
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27
To serve, sprinkle with 2 teaspoons salt, 1 teaspoon pepper, and the juice of the remaining lemon.
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28
Taste for seasonings and serve cold or at room temperature.
