GRILLED SEAFOOD SALAD

- ½ cup olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh thyme
- ¼ cup fresh lemon juice (from about 1 lemon)
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 12 ounces sea scallops
- 12 ounces cleaned squid, bodies only
- 1 (15-ounce) can white cannellini beans, drained and rinsed
- 3 ounces arugula leaves (about 6 cups)
- 2 carrots, peeled and cut into thin strips (approximately 2 inches long)
- ½ yellow bell pepper, cut into thin strips (approximately 2 inches long)
- 1 large head of radicchio, leaves separated
Instructions:
Some of the seafood can be a bit exotic for most American palates, especially squid. But don’t be afraid of it: You can buy squid that’s already cleaned from your fishmonger, and all you need to do is rinse, grill, and slice.
- In a Small, heavy skillet, heat the oil over a medium flame. Add the garlic and herbs, and sauté until fragrant, about 30 seconds. Cool to room temperature, then whisk in the lemon juice and ½ teaspoon each of salt and pepper. Set the dressing aside.
- Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over a medium-high flame. Pat the scallops and squid dry with paper towels, then brush them with 2 tablespoons of the dressing and sprinkle with ½ teaspoon each of salt and pepper. Thread the scallops onto skewers and grill the scallops and squid until just cooked through, turning once, about 2 minutes per side. Cool completely. Remove the scallops from the skewers and cut the squid crosswise into ¼-inch-wide rings.
- In a large bowl, combine the beans, arugula, carrots, and bell pepper. Toss with enough dressing to coat. Season with more salt and pepper to taste.
- Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups, and top with the scallops and squid. Drizzle the remaining dressing over and serve.