Giada's Grilled Seafood Salad Recipe
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Category: |
Category: |
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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
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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. |
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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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