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