Grilled Seafood Salad Recipe

Name: Grilled Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 garlic cloves, coarsely chopped; 1 tablespoon chopped fresh Italian parsley leaves; 1 teaspoon chopped fresh marjoram leaves; 1 teaspoon chopped fresh thyme leaves; 1/4 cup fresh lemon juice; Salt and freshly ground black pepper; 12 ounces sea scallops; 12 ounces squid, bodies only; 3 ounces arugula leaves (about 6 cups); 2 carrots, peeled, cut into thin strips; 1/2 yellow bell pepper, cut into thin strips; 1 (15-ounce) can white beans (cannellini), drained, rinsed; 1 large head radicchio, leaves separated

Servings: persons

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

1
Heat the oil in a heavy medium skillet over medium-low heat.
2
Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds.
3
Cool to room temperature.
4
Whisk in the lemon juice.
5
Season the dressing with salt and pepper, to taste.
6
Prepare the barbecue (medium-high heat).
7
Pat the scallops and squid dry with paper towels and thread them onto skewers.
8
Brush them with 2 tablespoons of the dressing.
9
Sprinkle with salt and pepper.
10
Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side.
11
Cool completely.
12
Cut the squid crosswise into 1/4-inch-wide rings.
13
Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl.
14
Toss with 1/2 cup of the dressing to coat.
15
Place 1 large or 2 medium radicchio leaves on each of 4 plates.
16
Spoon the bean salad into the radicchio cups.
17
Top with the scallops and squid.
18
Drizzle the remaining dressing over the seafood and serve.

406

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1/2 cup olive oil, 2 garlic cloves, coarsely chopped, 1 tablespoon chopped fresh Italian parsley leaves, 1 teaspoon chopped fresh marjoram leaves, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions