Mix the lemon slices with the salt in a sieve and let stand for about 1 hour.
Bring all the ingredients for the broth to a boil in a large, acid-proof saucepan and simmer gently over low heat for 20 min. Add squid and octopus and simmer gently for 15-20 min until octopus begins to soften.
Add the remaining Frutti di Mare and simmer gently for 5 min until the scallops are just cooked. Drain well.
Layer the warm Frutti di Mare with the lemon wedges, chili peppers, rosemary and bay leaves in the warm steri- lized jar. Heat the olive oil to 60 °C. Fill the jar so that all the ingredients are completely covered and seal. Leave to infuse for 4-6 weeks.