Grilled Seafood Salad Cups

Name: Grilled Seafood Salad Cups
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
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

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What brings this dish together is the fragrant herb and garlic dressing that does double duty as a marinade for the seafood. The result is such a vibrant, delicious salad - you can either chop the radicchio up and toss it all together as a big salad, or leave the radicchio leaves whole and serve it up in these great lettuce cups.

grilled seafood salad cups, image credit: Elizabeth Newman

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

5 minutes

Calories

558

Author:

Giada De Laurentiis

Ingredients

1/2 cup olive oil

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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

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1 large head radicchio, leaves separated

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.