Grilled Scallop and Shrimp Salad
This salad is adapted from one presented by Chef Staffan Terje at Scala's Bistro in San Francisco.
Yield: Makes 4 servings
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Amount per serving
- Calories: 335
- Calories from fat: 59%
- Protein: 27g
- Fat: 22g
- Saturated fat: 3g
- Carbohydrate: 6.4g
- Fiber: 1.4g
- Sodium: 239mg
- Cholesterol: 114mg
- 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
- 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.
- 2. Rinse and drain radicchio, Belgian endive, and arugula. Separate leaves from radicchio and endive heads. Discard tough arugula stems.
- 3. In a large bowl, mix oil, vinegar, and chives.
- 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.
- 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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