Italian Seafood Salad

INGREDIENTS

• Grated zest of 1 lemon
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp
• 1/3 cup limoncello liqueur
• 1 pound sea scallops, halved crosswise
• 2 teaspoons dried oregano
• 1/2 cup fresh flat-leaf parsley leaves, lightly packed
• 1 tablespoon Old Bay seasoning
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 2 lemons
• Freshly ground black pepper
• 1 1/2 cups dry white wine
• 4 teaspoons minced garlic (4 cloves)
• 2 pounds fresh mussels
• 1 small fennel bulb, trimmed, cored, and thinly sliced crosswise
• 1 pound cleaned fresh calamari, sliced crosswise in 1/2-inch-thick rings
• 3 plum tomatoes, seeds and pulp removed and medium-diced