Grilled Seafood Salad
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat the oil in a heavy medium skillet over medium-low heat
3
Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds
4
Cool to room temperature
5
Whisk in the lemon juice
6
Season the dressing with salt and pepper, to taste
7
Prepare the barbecue (medium-high heat)
8
Pat the scallops and squid dry with paper towels and thread them onto skewers
9
Brush them with 2 tablespoons of the dressing
10
Sprinkle with salt and pepper
11
Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side
12
Cool completely
13
Cut the squid crosswise into 1/4-inch-wide rings
14
Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl
15
Toss with 1/2 cup of the dressing to coat
16
Place 1 large or 2 medium radicchio leaves on each of 4 plates
17
Spoon the bean salad into the radicchio cups
18
Top with the scallops and squid
19
Drizzle the remaining dressing over the seafood and serve