Griddled insalata di mare

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
300g medium prawns, peeled and deveined
300g baby squid, plus tentacles, cleaned
12 scallops
75 ml olive oil
Freshly ground black pepper
125 ml fresh lemon juice
10g garlic, finely chopped
1 tsp. honey
15g jalapeno, minced
125 ml extra-virgin olive oil
1/2 tsp. red chili flakes
50g red onion, minced
100g celery, minced
100g nicoise olives, pitted
1 tbsp. fresh oregano leaves, chopped
20g flat leaf parsley, chopped
250g mesclun greens
1) Heat the grill to high. Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.

2) 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 1/4 cm 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.

3) In a large bowl, whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil. Add the seafood, chili flakes, onion, celery, olives, oregano, and 1 tbsp. of the parsley and toss to combine. Season with salt and pepper.

4) 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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