Set a large pot of water to boil preferably with a built in colander. If you do not have a built in colander, use a slotted spoon to remove the fish as it cooks.
Once water is boiling, cut up a half of lemon and squeeze juice into the water. Place the juiced lemon into the boiling water. First boil shrimp for approx 5 minutes until pink and cooked through.
Remove shrimp with slotted spoon and place in ice bath or under running cold water. Once shrimp have cooled cut them into bite size pieces.
In the same pot, cook the calamari, approx 3 minutes or until opaque. Remove with slotted spoon and cool.
Add scallops to same pot and cook for 5 minutes until opaque (if scallops are large you may want to cut them up before cooking)
In a container with a lid, put the garlic, celery and juice of two lemons, add the cooled seafood and fresh parsley, salt and pepper.
Put the cover on and shake the ingredients to combine well.
Refrigerate for 2 hours before serving.
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