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, finely chopped; 1 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh marjoram; 1 teaspoon chopped fresh thyme; 1/4 cup fresh lemon juice (from about 1 lemon); 1 teaspoon salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 12 ounces sea scallops; 12 ounces cleaned squid, bodies only; 1 (15-ounce) can white cannellini beans, drained and rinsed; 3 ounces arugula leaves (about 6 cups); 2 carrots, peeled and cut into thin strips (approximately 2 inches long); 1/2 yellow bell pepper, cut into thin strips (approximately 2 inches long); 1 large head of radicchio, leaves separated

Servings: persons

1/2 cup olive oil
2 garlic cloves, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
1/4 cup fresh lemon juice (from about 1 lemon)
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
12 ounces sea scallops
12 ounces cleaned squid, bodies only
1 (15-ounce) can white cannellini beans, drained and rinsed
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled and cut into thin strips (approximately 2 inches long)
1/2 yellow bell pepper, cut into thin strips (approximately 2 inches long)
1 large head of radicchio, leaves separated

1
In a small, heavy skillet, heat the oil over a medium flame.
2
Add the garlic and herbs, and saute until fragrant, about 30 seconds.
3
Cool to room temperature, then whisk in the lemon juice and 1/2 teaspoon each of salt and pepper.
4
Set the dressing aside.
5
Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame.
6
Pat the scallops and squid dry with paper towels, then brush them with 2 tablespoons of the dressing and sprinkle with 1/2 teaspoon each of salt and pepper.
7
Thread the scallops onto skewers and grill the scallops and squid until just cooked through, turning once, about 2 minutes per side.
8
Cool completely.
9
Remove the scallops from the skewers and cut the squid crosswise into 1/4-inch-wide rings.
10
In a large bowl, combine the beans, arugula, carrots, and bell pepper.
11
Toss with enough dressing to coat.
12
Season with more salt and pepper to taste.
13
Place 1 large or 2 medium radicchio leaves on each of 4 plates.
14
Spoon the bean salad into the radicchio cups, and top with the scallops and squid.
15
Drizzle the remaining dressing over and serve.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/2 cup olive oil, 2 garlic cloves, finely chopped, 1 tablespoon chopped fresh flat-leaf parsley, 1 teaspoon chopped fresh marjoram, 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.

Grilled Seafood Salad

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