Ingredients
1/2 c. olive oil
2 garlic cloves
1 tbsp. chopped flat-leaf parsley
1 tsp. chopped fresh marjoram
1 tsp. chopped fresh thyme
1/4 c. fresh lemon juice
1 tsp. salt
1 tsp. black pepper
12 oz. sea scallops
12 oz. cleaned squid, bodies only
15 oz. can cannellini beans
3 oz. arugula (about 6 cups)
2 carrots, julienned into 2-in. strips
1/2 yellow pepper, julienned
1 lg. head radicchio
Preparation
Heat oil over med. heat. Add garlic and herbs, saute until fragrant, about 30 sec. Cool to room temp., then whisk in lemon juice and 1/2 tsp. each salt and pepper. Set aside.
Prepare grill at med-high. Pat scallops and squid dry, then brush with 2 tbsp. dressing and sprinkle with 1/2 tsp. each salt and pepper. Thread scallops onto skewers, then grill scallops and squid, until just cooked through, turning once, about 2 min. per side. Cool completely. Remove scallops from skewers and cut squid crosswise into 1/4 in. rings.
In large bowl combine beans, arugula, carrots, bell pepper. Toss with enough dressing to coat. Season to taste.
Place 1 lg. or 2 med. radicchio leaves on each of 4 plates. Spoon the bean salad onto radicchio, topwith scallops and squid. Drizzle remaining dressing over.
