Grilled Seafood Salad

Ingredients

• 6 cups arugula leaves 
• 15 ounce beans white rinsed drained canned (cannellini)
• 2  carrots peeled cut into thin strips
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves coarsely chopped
• 0.3 cup juice of lemon fresh
• 1 teaspoon marjoram leaves fresh chopped
• 0.5 cup olive oil 
• 1 tablespoon parsley leaves fresh italian chopped
• 1 large head radicchio thinly separated
• 4 servings salt and pepper black freshly ground
• 12 ounces sea scallops 
• 12 ounces squid rings 
• 0.5  bell pepper yellow cut into thin strips

Equipment

• bowl
• frying pan
• paper towels
• whisk
• grill
• skewers

Directions

1. Watch how to make this recipe.
2. Heat the oil in a heavy medium skillet over medium-low heat.
3. 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.
4. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
5. Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers.
6. Brush them with 2 tablespoons of the dressing.
7. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely.
8. Cut the squid crosswise into 1/4-inch-wide rings.
9. Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
10. 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.
11. Drizzle the remaining dressing over the seafood and serve.