2) Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1 1/4 cm thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.
3) In a large bowl, whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tbsp. of the parsley and toss to combine. Season with salt and pepper.
4) Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.