Grilled Seafood Salad
Grilled Seafood Salad is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains about 23g of protein, 29g of fat, and a total of 485 calories. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have squid, garlic cloves, olive oil, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is perfect for The Fourth Of July.
Instructions
Watch how to make this recipe.
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.