For the dressing: Pulse everything except the olive oil in a food processor until finely chopped. With the machine running, pour in the olive oil in a slow stream until fully combined. Set aside. For the salad: Heat the water, bay leaf, lemon slices, and salt in a large pot over medium heat. When water reaches a simmer, drop in scallops and poach for one minute. Add calamari to pot and cook for an additional 30 seconds. Do not overcook. Drain immediately and rinse with cold water. Discard the bay leaf and lemon slices. Transfer to large serving bowl and refrigerate covered until ready to assemble salad. To prepare the mussels, heat the white wine in a large saucepan over medium-high heat. Add mussels to pan, cover tightly, and cook for no longer than six minutes, checking often. Cook until mussels are open wide, discarding any cracked or unopened ones when done. Add mussels to bowl with other seafood. Remove core from fennel bulb and slice lengthwise into thin strips. Add fennel slices to the bowl of seafood along with hearts of palm, tomatoes, and olives. Pour vinaigrette over and gently toss the salad to combine. Refrigerate, covered, for two to six hours. Sprinkle with freshly ground pepper and garnish with parsley and lemon wedges before serving.