Giada De Laurentiis’ Grilled Seafood Salad

By Laird Hamilton | Tue Sep 19 2017

“I’ve known for years that my friend, Giada De Laurentiis, is a uniquely gifted cook. So I wasn’t surprised when millions of others also responded to her talent! As host of the Food Network’s hit show Everyday Italian, she creates dishes that are healthy, easy to make and delicious—the ideal food trifecta. Here’s a grilled seafood salad recipe from her private stash. -Laird

Growing up, I spent a lot of time on the island of Capri, off the coast of Naples. Capri is known for its seafood; in particular its array of fresh fish. I’ve had many grilled seafood salads there, and this is one of my favorites. People tend to think of salads as boring, but they’re fantastic if you mix different textures: crunchy red peppers, creamy cannellini beans, chewy calamari, and silky sea scallops. -Giada De Laurentiis


  • ½ cup olive oil

  • 2 cloves garlic, finely chopped

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 teaspoon chopped fresh marjoram

  • 1 teaspoon chopped fresh thyme

  • ¼ cup fresh lemon juice (from about 1 lemon)

  • 1 teaspoon salt + more to taste

  • 1 teaspoon freshly ground black pepper (more to taste)

  • 12 ounces of sea scallops

  • 12 ounces cleaned squid, bodies only

  • 1 can (15 ounces) white cannellini beans, rinsed and drained

  • 3 ounces arugula leaves (about 6 cups)

  • 2 carrots, peeled and cut into thin strips, about 2 inches long

  • ½ yellow bell pepper, cut into thin strips about 2 inches long

  • 1 large head radicchio, leaves separated


Makes 4 servings

In a small, heavy skillet, heat oil over medium heat. Add garlic, parsley, marjoram and thyme and cook, stirring every 30 seconds or until fragrant. Transfer to a small bowl and cool to room temperature. Whisk in lemon juice and ½ teaspoon each of salt and black pepper. Set aside.

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over medium-high heat. Pat scallops and squid dry with paper towels, then brush with 2 tablespoons of reserved dressing and sprinkle with remaining ½ teaspoon each salt and black pepper. Thread scallops onto skewers and grill with squid for about 2 minutes per side, or until just cooked through, turning once. Cool completely. Remove scallops from the skewers and cut squid crosswise into ¼-inch wide rings.

In a large bowl, combine beans, arugula, carrots, and bell pepper. Toss with enough reserved dressing to coat. Season with more salt and pepper to taste.

Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon bean salad into the radicchio cups and top with scallops and squid. Drizzle with remaining dressing and serve.


  • You can substitute any herbs you’d like in the dressing, but note that I don’t use balsamic vinegar. It would break down the texture of the calamari and scallops.

  • Be careful, it’s easy to overcook scallops!

  • People are afraid of calamari (squid) sometimes. But, at a good seafood store, you can buy them already cleaned. All you have to do is slice them.

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