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Giada's Grilled Seafood Salad Recipe

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This recipe for Giada's Grilled Seafood Salad, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tbsp chopped fresh Italian parsley leaves
1 tsp chopped fresh marjoram leaves
1 tsp chopped fresh thyme leaves
1/4 c fresh lemon juice
Salt and Freshly ground black pepper
12 oz sea scallops
12 oz squid, bodies only
3 oz arugula leaves ( about 6 cups)
2 carrots, peeled, cut into strips
1 (15oz.) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Directions:
Directions:
Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in lemon juice. Season dressing with salt & pepper to taste.

Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with a paper towel and thread them onto skewers. Brush them with 2 tbsp. of the dressing. Sprinkle with salt & pepper. Grill the scallops and squid until 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 pepper, 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
Recipe courtesy Giada De Laurentiis

 

 

 

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