Grilled Seafood Salad

Ingredients:

• 0.5 cups olive oil
• 2 cloves garlic, coarsely chopped
• 1 tbsp chopped parsley leaves
• 1 teaspoon chopped marjoram leaves
• 1 tsp chopped thyme leaves
• 1/4 cup lemon juice
• 350 g of sea scallops
• 350 g of squid carcasses
• 100 g arugula (about 6 cups)
• 2 carrots, peeled and cut into thin strips
• Half a yellow bell pepper, cut into thin strips
• 1 can (425 g) canned white beans, rinsed
• 1 large head radicchio, leaves separated

Preparation:

1. Heat the olive oil in a medium heavy-bottomed skillet over medium-low heat. Add the garlic and cook for 1-2 minutes, then add the herbs and cook until fragrant, about 30 seconds. Cool to room temperature. Stir in the lemon juice. Season the dressing with salt and pepper to taste.
2. Prepare the barbecue over medium-high heat. Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush with 2 tablespoons of the dressing. Season with salt and pepper. Grill the scallops and squid until cooked through, turning once, for 2-3 minutes per side. Cool completely. Cut the squid crosswise into 0.5 cm wide rings.
3. Combine arugula, carrots, bell pepper, and canned beans in a large bowl. Add 1/2 cup of the dressing and toss to combine.
4. Place 1 large or 2 medium radicchio leaves on each of 4 plates. Arrange the bean salad on top of the radicchio leaves. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.