• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 340g (3/4; lb) medium prawn, peeled and deveined

  2. 340g (3/4; lb) baby squid, plus tentacles, cleaned

  3. 12 scallops

  4. cup olive oil

  5. Salt

  6. Freshly ground black pepper

  7. 125ml (1/2; cup) fresh lemon juice

  8. 3 cloves garlic, finely chopped

  9. 1 tsp honey

  10. 1 red jalapeno, minced

  11. 125ml (1/2; cup) extra-virgin olive oil

  12. 1/2; tsp red chilli flakes

  13. 1/2; medium red onion, minced

  14. 2 stalks celery, minced

  15. 190ml (3/4; cup) nicoise olives, pitted

  16. 1 tbsp freshly chopped oregano leaves

  17. 65ml (1/4; cup) freshly chopped flat-leaf parsley leaves, divided

  18. 225g (1/2; lb) mesclun greens

Instructions Jump to Ingredients ↑

  1. Grilled Insalata Di Mare Heat the grill to high.

  2. Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.

  3. Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.

  4. Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.


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