Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Seafood Chowder

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Greek Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Arugula Salad

Recipe courtesy of Anne Burrell

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword