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Grilled Scallop and Shrimp Salad





Yields
Makes 4 servings

This salad is adapted from one presented by Chef Staffan Terje at Scala's Bistro in San Francisco.

 8 scallops (about 2 in. wide; 3/4 to 1 lb. total), rinsed and drained
 1/2 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed and drained
 1 head radicchio (about 5 oz.)
 1 head Belgian endive (4 to 5 oz.)
 4 cups arugula (about 1/4 lb.)
 6 tablespoons lemon-flavor olive oil
 3 tablespoons white wine vinegar
 1 tablespoon chopped chives
  Salt and pepper
Step 1
1

Thread scallops, through width of the rounds and touching, onto a thin metal skewer. Push a second metal skewer through scallops, parallel to and about 1/2 inch from the first. Thread shrimp, touching, onto thin metal skewers.

Step 2
2

Rinse and drain radicchio, Belgian endive, and arugula. Separate leaves from radicchio and endive heads. Discard tough arugula stems.

Step 3
3

In a large bowl, mix oil, vinegar, and chives.

Step 4
4

Lay scallops and shrimp on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn as needed until scallops are lightly browned and shrimp are pink, and both are opaque but moist-looking in center of thickest part (cut to test), 5 to 7 minutes for scallops, about 5 minutes for shrimp.

Step 5
5

Add radicchio, arugula, and endive to dressing; mix. Lift salad, draining briefly, onto plates, dividing equally. Push scallops and shrimp from skewers into bowl. Mix, then spoon onto salads. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories335
% Daily Value *
Total Fat 22g29%

Saturated Fat 3g15%
Cholesterol 114mg38%
Sodium 239mg11%
Total Carbohydrate 6.4g3%

Dietary Fiber 1.4g5%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.