Grilled Seafood Salad Recipe

Name: Grilled Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large shrimp, peeled; 1/2 pound sea scallops, hard tendon removed; 1/2 pound swordfish, skinless, in 1 1/2-inch chunks; 2 small to medium calamari, cleaned; 6 tablespoons extra-virgin olive oil; 3 tablespoons sherry vinegar; Salt and ground black pepper; 1 small head radicchio, quartered; 2 slices sourdough bread from the center of a round loaf; 3 scallions, trimmed and chopped; 1 tablespoon capers in vinegar, drained; 1 clove garlic, peeled; 1 tablespoon minced flat-leaf parsley leaves

Servings: persons

12 large shrimp, peeled
1/2 pound sea scallops, hard tendon removed
1/2 pound swordfish, skinless, in 1 1/2-inch chunks
2 small to medium calamari, cleaned
6 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
Salt and ground black pepper
1 small head radicchio, quartered
2 slices sourdough bread from the center of a round loaf
3 scallions, trimmed and chopped
1 tablespoon capers in vinegar, drained
1 clove garlic, peeled
1 tablespoon minced flat-leaf parsley leaves

1
Combine shrimp, scallops, swordfish and calamari in a bowl.
2
Toss with 2 tablespoons oil and 1 tablespoon vinegar.
3
Season with salt and pepper.
4
Light the grill.
5
When hot, use either a grill pan or eight or more thin bamboo skewers, soaked, to cook the seafood.
6
If using a grill pan, heat the pan and brush it with a little oil before adding the shrimp, scallops, calamari and swordfish.
7
Or thread everything but the calamari on the skewers, using 2 skewers at a time so the food will be secure.
8
Sear the seafood, turning it to cook both sides, about 3 minutes per side.
9
Remove to a large cutting board as it finishes cooking.
10
Sear the calamari directly on the grill or in the grill pan, about 2 minutes per side.
11
Add to cutting board.
12
Sear the radicchio quarters briefly, turning once, and toast the bread on the grill.
13
Add to the cutting board.
14
Cut the shrimp in thirds, the scallops and swordfish in half, and slice the calamari thin.
15
Pile in a bowl with the remaining olive oil, vinegar, the scallions and capers.
16
Coarsely chop the grilled radicchio.
17
Add to the bowl.
18
Rub the toasted bread with the garlic, dice it and add it to the bowl.
19
Toss, season with salt and pepper, fold in the parsley and serve warm.

501

kcal

Calories

Fat

Protein

Fat 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 13 ingredients. The key ingredients include: 12 large shrimp, peeled, 1/2 pound sea scallops, hard tendon removed, 1/2 pound swordfish, skinless, in 1 1/2-inch chunks, 2 small to medium calamari, cleaned, 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