Peel and devein shrimp. Wash and boil in 4 quarts salted water and 10 stems from the parsley. Cook 3-5 minutes. Drain shrimp and shock in cold water. Reserve 1 quart water.

Bring shrimp water to boil. Add scallops. Simmer about 10 minutes. Remove scallops, any small broken ones, continue to boil. Pick your worst 6 scallops, and dice up fine. Add to pot and boil for about 15 minutes.

Cut shrimp lengthwise, cut scallops in half or if large in 4 pieces.

Slice squid into very thin strips (1/4 x 3 inches). Blanch in boiling stock 1 minute. Remove, add to shrimp and scallops. Cool stock a bit, then pour over seafood - just to cover, in a large shallow pan.

Pick 1/4 cup parsley leaves from stems. Chop up half, keep other half whole. Add olive oil and lemon juice, black pepper and onions. Mix well and pour evenly over seafood. Shake pan so marinade mixes with seafood and stock. Keep at room temperature 1 hour. Refrigerate 2 days. Remove from refrigerator 2 hours before serving, should not be very cold when served.