Boil the broth with carrots, bay leaves and onions.
Boil seafood in broth for 40 seconds.
Remove seafood, chop and season with olive oil, lemon juice, soy sauce, balsamic vinegar. Add salt and pepper. Mix well.
Slice the tomato concasse. Randomly chop the olives, celery and green onions. Mix with seafood.
Place arugula on a plate. Put vegetables with seafood on top and pour over them with the remaining sauce.