Mixed Seafood Salad

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Court Bouillon:

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

Seafood Salad:

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