Grilled Insalata Di Mare Recipe

Name: Grilled Insalata Di Mare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound medium shrimp, peeled and deveined; 3/4 pound baby squid, plus tentacles, cleaned; 12 scallops; 1/3 cup olive oil; Salt; Freshly ground black pepper; 1/2 cup fresh lemon juice; 3 cloves garlic, finely chopped; 1 teaspoon honey; 1 red jalapeno, minced; 1/2 cup extra-virgin olive oil; 1/2 teaspoon red chili flakes; 1/2 medium red onion, minced; 2 stalks celery, minced; 3/4 cup nicoise olives, pitted; 1 tablespoon freshly chopped oregano leaves; 1/4 cup freshly chopped flat-leaf parsley leaves, divided; 1/2 pound mesclun greens

Servings: persons

3/4 pound medium shrimp, peeled and deveined
3/4 pound baby squid, plus tentacles, cleaned
12 scallops
1/3 cup olive oil
Salt
Freshly ground black pepper
1/2 cup fresh lemon juice
3 cloves garlic, finely chopped
1 teaspoon honey
1 red jalapeno, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon red chili flakes
1/2 medium red onion, minced
2 stalks celery, minced
3/4 cup nicoise olives, pitted
1 tablespoon freshly chopped oregano leaves
1/4 cup freshly chopped flat-leaf parsley leaves, divided
1/2 pound mesclun greens

1
Heat the grill to high.
2
Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.
3
Grill the shrimp for approximately 1 minute per side, remove and place on a platter.
4
Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp.
5
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.
6
Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl.
7
Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine.
8
Season with salt and pepper.
9
Cover and refrigerate for 30 minutes.
10
Stir in the remaining parsley just before serving.
11
Place the mesclun greens on a large platter and top with the seafood salad.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pound medium shrimp, peeled and deveined, 3/4 pound baby squid, plus tentacles, cleaned, 12 scallops, 1/3 cup olive oil, and more.

Yes, Grilled Insalata Di Mare falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Insalata Di Mare

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions