Put all the poaching broth ingredients together in a medium pot, cover and bring to a boil. Turn off the heat to let the flavors steep while you cut the veggies.While the poaching broth is steeping, dice the yellow pepper, seed and dice the tomatoes and slice the celery stalks very thin. Chop the chives. Juice the lemons and remove any seeds. Put the peppers, tomatoes and celery into very large bowl. Most cocktail shrimp are pre-cleaned and cooked, so you can put them in the bowl, too.Bring the poaching broth back to a boil and add all the clams. Boil few minutes.As soon as you see each clam open, fish it out and set it aside. Remove the meat and put in the bowl with the veggies. Turn off the heat and put the scallops in the poaching water. Cover the pot and let stand for few minutes. Fish out the scallops and put into the bowl.Bring the broth to a boil once more. Add the calamari rings and boil few seconds, then pour the contents of the pot into a strainer set over a bowl. You can save the broth or discard it. Pick out all the calamari rings and add to the bowl.To finish, add the olive oil and a little salt and half the lemon juice. Mix well. Finally, mix in the chives and chill. This salad is better a few hours after it's made.

 Benefits of Seafood:

Great for your heart,Clearing the vessels,Joint benefits,Boost your brainpower.

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