GRILLED SEAFOOD SALAD

GRILLED SEAFOOD SALAD image

Yield 4 main course servings

Number Of Ingredients 15

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 slat, 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

Steps:

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