Steps:
- Bring a saucepan of water to a boil and add salt. (If you have Fish Stock, page 161, use it; when you're done, strain it and save it for reuse.) Turn the heat to medium-low and add the swordfish; 30 seconds later, add the shrimp and scallops. Cover and turn off the heat; let the fish sit in the liquid for about 10 minutes. Drain and cool, then chill. (You can prepare the fish to this point up to 24 hours in advance; cover and refrigerate until you're ready to eat.)
- Toss the fish with the parsley, capers, shallot, olive oil, salt, and pepper. Add lemon juice, then taste and adjust the seasoning as necessary.
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