Yield
Makes 4 servings

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

How to Make It

Step 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

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

Step 3

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

Step 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

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.

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