In a 4-cup measuring cup, whisk together the orange zest and juice, vinegar, honey, Dijon, salt and pepper.

Slowly drizzle the olive oil, while whisking constantly, into the orange mixture.

Store in a mason jar, in the refrigerator, for up to 2 weeks; allow to come to room temperature and shake well before using.

MAKE THE SALAD. In a large skillet, over medium-high heat, warm the oil.

Add the fennel, shallots, salt and pepper and cook, stirring often, until the fennel begins to soften, about 6-8 minutes.

Add the garlic and cook for an additional 2 minutes.

Transfer to a large bowl and refrigerate until cool.

Meanwhile, bring a large stockpot, filled with generously salted water, to a rolling boil, and prepare an ice bath.

Add the shrimp to the boiling water and poach until cooked through, about 1 minute to 90 seconds; quickly transfer to the ice bath.

Once the water returns to a rolling boil, add the calamari and cook until tender, about 30-45 seconds; quickly transfer to the ice bath.

Once the water returns to a rolling boil, add the scallops and cook until opaque throughout, about 45 seconds to 1 minute; quickly transfer to the ice bath.

Line a sheet pan with paper towels.

Using a spider, transfer the seafood to the sheet pan to drain as much excess water as possible.

Add the drained seafood to the bowl with the fennel mixture.

Add the parsley, vinaigrette and olives and toss to combine; refrigerate until serving.