Italian Seafood Salad | Charlotte Fashion Plate

Ingredients

• 1 pound medium to large, deveined shrimp (tail-on)
• 1 pound sea scallops, cut into four pieces each
• 1 1/2 pound mussels
• 1 pound calamari tubes and tentacles
• 1 box seafood stock
• 1 can coconut milk
• Juice of two lemons, plus extracted lemons
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 teaspoon salt
• 1/2 cup celery, sliced thin on the bias
• 2 tablespoons chopped celery leaves
• 1 tablespoon fresh parsley
• Lemon wedges for serving
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 1 tablespoon fresh chopped parsley
• 1 tablespoon lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper