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Grilled seafood salad arugula and citrus fruit
A light refreshing summer side dish filled with fresh seafood like shrimp, scallops, and calamari and served on top of citrus fruit and arugula.
YIELDS
6
Ingredients
Seafood
- 4 calamari tubes
- 1/2 cup milk
- 10-12 shrimp, peeled and deveined
- 10-12 sea scallops, abductor mussel removed
Vinaigrette
- 1 tablespoon garlic
- 4 tablespoons capers
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad
- 2 grapefruit, segmented
- 2 orange, segmented
- 2 cups arugula
- 1 bulb fennel, thinly sliced
Directions
Seafood
- Soak calamari in milk for two hours.
- Once all seafood is prepped, place it on a paper towel-lined baking sheet and pat all dry. Keep refrigerated until ready to grill.
Vinaigrette
- Crush garlic with the side of a large knife and dice and place in a medium-sized bowl.
- Then add capers as well as the juice, lemon juice, olive oil, salt and pepper. Whisk all together until fully combined.
Salad
- Preheat the grill to high heat.
- Season all seafood with salt, and pepper just on the scallops. Oil the grill and seafood then put all on the grill. Cook until seared then turn down the heat of the grill, and baste seafood with a small amount of the vinaigrette. Then remove them from BBQ once they are glazed. Once off the grill slice calamari into rings.
- Combine arugula, fennel and citrus segments into a bowl. Toss with vinaigrette and top with grilled seafood. Enjoy!
