Clean and gut the calamari and the sepia and don't forget to peel the scampi. If you like scallpos, you could add some as well to the salad.
Cut the seafood in the wanted sizes.
Now cook the seafood for only 1 minute in boiling salt water. If you leave them too long in the water, especially the calamari will get to hard.
Rinse the water off and set the seafood aside.
Now squeeze all the juice out of the lemon and mix it with at least 3 tablespoons of olive oil, salt, white pepper and 2 tablespoons of white vingar.
Cut some fresh parsley and add it to the sauce.
Poor the sauce now over the seafood and mix it very well, so that the sauce will touch every little spot.
The seafood is probably still a little warm.If you like it this way, garnish now the seafood salad on some leaves of green salad. If you you prefer it cold, set the seafood salad in the fridge for a while and garnish it then later.