Ingredients

• 2 cups dry white wine
• 1 tablespoon whole black peppercorns
• 8 sprigs fresh thyme
• 4 bay leaves
• 4 sprigs fresh dill
• 2 serrano chiles, halved, seeded and deveined
• 2 lemons, quartered
• 1 bulb fresh fennel, cut into 1/8-inch slices
• 1 pound medium-large shrimp, peeled and deveined
• 1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note)
• 1 pound large sea scallops, halved
• 2 Meyer lemons, juice and zest of
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 1 teaspoon fresh ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted, chopped
• 1/2 cup sliced pepperoncini peppers
• 2 orange bell peppers, cheeks only, cut into 1/4-inch dice
• 4 cups baby arugula
• 1 cup crumbled feta
• 2 tablespoons capers, drained

Instructions

1. For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
2. For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
3. Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.