Grilled Scallop and Shrimp Salad
This salad is adapted from one presented by Chef Staffan Terje at Scala's Bistro in San Francisco.
How to Make It
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.
Ingredients
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
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