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1
Bring a pot of salted water to a boil.
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2
Add the lemon halves and garlic, then submerge a large heatproof strainer in the water.
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3
Soak the red onion in ice water while you cook the seafood.
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4
Fill a large bowl with ice water; set aside.
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5
Add the shrimp to the strainer in the boiling water and cook until pink, about 2 minutes; carefully remove the strainer and add the shrimp to the large bowl of ice water.
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6
Bring the water back to a boil, return the strainer to the pot, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops to the ice water.
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7
Repeat with the calamari, cooking until they just turn opaque, about 2 minutes.
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8
Repeat with the mussels, covering the pot; cook until the shells open, about 5 minutes.
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9
Drain the seafood from the ice water and remove the mussels from their shells; pat the seafood dry.
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10
Drain the red onion and pat dry.
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11
Combine the seafood, red onion, celery, fennel, olives and parsley in a large bowl.
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12
Drizzle with the lemon juice and olive oil and toss; season with salt and pepper.
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13
Let stand 30 minutes before serving (or refrigerate up to 4 hours; bring to room temperature before serving).
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14
Top with fennel fronds.
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15
Photograph by Con Poulos
