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Grilled Seafood Salad Recipe

Grilled Seafood Salad
Source: Recipe courtesy of Giada De Laurentiis

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Ingredients

  • 1/2 cup olive oil
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh marjoram leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup fresh lemon juice
  • Salt and freshly ground black pepper
  • 12 ounces sea scallops
  • 12 ounces squid, bodies only
  • 3 ounces arugula leaves (about 6 cups)
  • 2 carrots, peeled, cut into thin strips
  • 1/2 yellow bell pepper, cut into thin strips
  • 1 (15-ounce) can white beans (cannellini), drained, rinsed
  • 1 large head radicchio, leaves separated
PREP TIME
5m
COOK TIME
25m
TOTAL TIME
30m
YIELD
4

Instructions

  • Heat the oil in a heavy medium skillet over medium-low heat.
  • Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds.
  • Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
  • Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers.
  • Brush them with 2 tablespoons of the dressing.
  • Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side.
  • Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
  • Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
  • Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups.
  • Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

Dinner

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A recipe from Recipe courtesy of Giada De Laurentiis

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