This Giada Grilled Seafood Salad is a beautiful dish, which I discovered in the Everyday Italian cookbook, prepared with scallops, squid, arugula, cannellini beans, and radicchio. This flavorful seafood salad recipe is perfect for dinner, taking about 35 minutes to prepare, and can serve up to 4 people.

Giada Grilled Seafood Salad Ingredients

• ½ cup of olive oil
• 2 garlic cloves, finely chopped
• 1 tbsp of chopped fresh flat-leaf parsley
• 1 tsp of chopped fresh marjoram
• 1 tsp of chopped fresh thyme
• ¼ cup of fresh lemon juice (about 1 lemon)
• 1 tsp of salt, plus more to taste
• 1 tsp of freshly ground black pepper, plus more to taste
• 12 oz of sea scallops
• 12 oz of cleaned squid, bodies only
• 1 (15 oz) can of white cannellini beans, drained and rinsed
• 3 oz of arugula leaves (about 6 cups)
• 2 carrots, peeled and cut into thin strips (about 2 inches long)
• ½ yellow bell pepper, cut into thin strips (about 2 inches long)
• 1 large head of radicchio, leaves separated

How To Make Giada Grilled Seafood Salad

1. Make the Dressing: Heat the olive oil over medium heat in a small skillet. Add the garlic, parsley, marjoram, and thyme, and sauté for about 30 seconds until fragrant. Remove from heat and let it cool to room temperature. Once cooled, whisk in the lemon juice, ½ teaspoon of salt, and ½ teaspoon of black pepper. Set this aside for later.
2. Prep the Grill: Prepare your grill for medium-high heat, or if you’re using a grill pan, preheat it over a medium-high flame. While the grill is heating up, pat the scallops and squid dry using paper towels to remove any moisture.
3. Season the Seafood: Take 2 tablespoons of your prepared dressing and brush it over the scallops and squid. Sprinkle ½ teaspoon each of salt and pepper over the seafood to add flavor. Make sure the scallops are skewered for easy grilling.
4. Grill the Seafood: Place the skewered scallops and squid on the hot grill, cooking them for about 2 minutes on each side. You’ll know they’re done when they’re just cooked through. Remove them from the grill and let them cool completely. Once cool, cut the squid into ¼-inch rings and remove the scallops from the skewers.
5. Assemble the Salad Base: In a large bowl, combine the drained cannellini beans, arugula leaves, carrots, and yellow bell pepper. Pour in enough of your remaining dressing to coat the ingredients evenly. Taste and season with additional salt and pepper if needed.
6. Prepare the Plates: Arrange 1 large radicchio leaf or 2 medium-sized leaves on each plate. These will act as little cups to hold the salad. Spoon the bean, arugula, and vegetable salad into the radicchio cups.
7. Top and Serve: Finally, top each salad with the grilled scallops and squid. Drizzle the remaining dressing over the top for extra flavor. Serve immediately and enjoy your fresh, grilled seafood salad.

Recipe Tips

• Add extra veggies: For more texture and flavor, try adding thinly sliced fennel or cucumbers. They both add a refreshing crunch that complements the grilled seafood beautifully.
• Use fresh herbs when possible: Fresh herbs really elevate the dressing. I find that fresh basil can be a great addition, especially during summer when it’s readily available.
• Prep the seafood ahead: You can clean and pat the seafood dry the day before. Just make sure to store them properly in the fridge until you’re ready to cook.
• Skip the skewers: If you don’t have skewers, you can grill the scallops and squid directly on a grill pan. Just be sure to monitor them closely to avoid overcooking.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Roasted Cauliflower and Baby Kale Salad
• Giada Shrimp and Endive Salad
• Giada Broiled Salmon and Fennel Salad