Instructions: In a large bowl, stir together the lemon juice and garlic, and season with salt and pepper. Slowly whisk in the oil until blended. Set aside.

In a large Dutch oven, bring the water, carrots, celery, lemon slices and peppercorns to a boil over high heat. Reduce the heat to medium and add the shrimp. Cook for 1 to 2 minutes, until pink; do not overcook. With a slotted spoon, transfer the shrimp to a large bowl; set the bowl aside.

Return the liquid to a boil and add the scallops. Cook for 1 to 2 minutes, until just opaque; do not overcook. With a slotted spoon, remove the scallops and transfer to the bowl. Return liquid to a boil, add the squid, and cook for 30 seconds. With a slotted spoon, transfer the squid to the bowl.

Return the liquid to a boil and add the mussels. Cook, covered, over high heat until most have opened, about 5 minutes. Transfer the opened mussels to a plate and cook any unopened mussels for 1 minute longer. Discard any unopened mussels. Remove the mussels from the shells and add to the bowl with the other cooked seafood.

Add the oil mixture and toss to coat. Cover and refrigerate, stirring occasionally, for about 3 hours, or until cold. (The salad can be prepared ahead and refrigerated for up to 8 hours.)

Remove the salad from the refrigerator 30 minutes before serving. Gently stir in the parsley and garnish the salad with the lemon wedges.

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