Grilled seafood salad

Grilled seafood salad - picture
23/08/2019

A quick and easy recipe for summer salad for lovers of seafood and fresh herbs. Italian salad with scallops and squid is not only great for lunch, but also will become a healthy dinner.
You can cook scallops and squid on the grill or at home in an ordinary pan. The main thing is that they are prepared very quickly and easily. You can also use a mix of seafood, the so-called sea cocktail, with shrimps and mussels. Feel free to add some veggies to your taste! 
The main thing in this dish is the lightness and freshness that are so characteristic of Italian cuisine. Grilled seafood with herbs and beans will also be great for you if you follow a diet.

Author: Iceman
Cooking time: 00:30
Cooking method: Barbecue
Type: Salad
Cuisine: Italian
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

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.

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