Instructions: Fill 4-quart stockpot 3/4 full of water. Add bay leaf, celery, onion, juice of whole lemon, 1 teaspoon salt, peppercorns and 2 to 3 sprigs parsley. Cook over medium-low heat 20 minutes. Strain liquid and return to stockpot. Bring to slow simmer. Add squid and poach 2 to 3 minutes.

While squid is poaching, fill large bowl with ice and add water just to cover. Remove squid from poaching liquid, plunge into ice bath and drain again. Cut into 1/4-inch rings, leaving tentacles whole. Poach scallops in poaching liquid 2 minutes, plunge into ice bath and drain. Poach shrimp 2 minutes, plunge into ice bath and drain.

Combine 1/4 cup lemon juice, olive oil, garlic, 1/4 cup chopped parsley, pepper and remaining 1/2 teaspoon salt and mix well. Add olives and red peppers. Toss mixture with drained seafood until well coated. Chill at least 1 hour before serving.

This recipe yields 4 servings.

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