Grilled Seafood Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This mouth-watering, juicy salad of fresh vegetables, herbs, canned beans, and grilled seafood will captivate everyone with its vibrant appearance, amazing flavor, and unique presentation. Start with a flavorful dressing of olive oil, herbs, and garlic. It's used to brush the squid and scallops before grilling and to dress the salad. Serve the seafood salad in bowls made from thick radicchio leaves. It looks unique and is easy to eat with your hands as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups olive oil
2 cloves garlic, coarsely chopped
1 tbsp chopped parsley leaves
1 teaspoon chopped marjoram leaves
1 tsp chopped thyme leaves
1/4 cup lemon juice
350 g of sea scallops
350 g of squid carcasses
100 g arugula (about 6 cups)
2 carrots, peeled and cut into thin strips
Half a yellow bell pepper, cut into thin strips
1 can (425 g) canned white beans, rinsed
1 large head radicchio, leaves separated

Ingredient Substitution Suggestions

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Recipes with similar ingredients: garlic, parsley, marjoram, thyme, lemon, scallops, squid, arugula, carrot, sweet pepper, white beans, radicchio

Cooking the dish according to the recipe:

Heat the olive oil in a medium heavy-bottomed skillet over medium-low heat. Add the garlic and cook for 1-2 minutes, then add the herbs and cook until fragrant, about 30 seconds. Cool to room temperature. Stir in the lemon juice. Season the dressing with salt and pepper to taste.
Prepare the barbecue over medium-high heat. Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush with 2 tablespoons of the dressing. Season with salt and pepper. Grill the scallops and squid until cooked through, turning once, for 2-3 minutes per side. Cool completely. Cut the squid crosswise into 0.5 cm wide rings.

Combine arugula, carrots, bell pepper, and canned beans in a large bowl. Add 1/2 cup of the dressing and toss to combine.
Place 1 large or 2 medium radicchio leaves on each of 4 plates. Arrange the bean salad on top of the radicchio leaves. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

Categories:

recipe / Backyard Recipes / Summer dishes / Grill, barbecue / Grilled fish / Salads / Warm salads / Salads with fish / Giada De Laurentiis