Seafood Salad

Stock: In large saucepan, combine ingredients; bring to boil, reduce heat and simmer, covered, for 20 minutes.

Seafood: If scallops are quite thick, slice crosswise in halves or thirds. Rinse shrimp and octopus. To clean squid, rinse, then pull tentacles and head away from body, pulling most of the innards from body at the same time; scoop out any residue in body. Then pull out transparent quill and, under cold running water, remove skin. Cut off tentacles just below the eyes. Remove as much skin on tentacles as possible and cut into 1-inch (2.5 cm) lengths. Discard head, quill, innards and skin.

Simmer seafood in the following order in stock, removing as soon as they are cooked: scallops, uncovered, 2 minutes; shrimp, uncovered, 3 minutes; squid, covered, about 25 minutes or until tender; octopus, covered, 1 hour or until tender, adding more water as necessary to keep octopus covered. Shell shrimp and devein. Cut squid into 1/2-inch (1 cm) rings. Skin octopus and cut into 1/2-inch (1 cm) disks. Place all seafood in medium bowl.

Dressing: Toss together ingredients and pour over seafood. Cover and chill for up to 8 hours. Taste and adjust seasoning and lemon. Transfer to serving bowl. Garnish with lemon slices and parsley.