Ingredients

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Directions

Heat the oil in a heavy medium skillet

over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until
fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt
and pepper, to taste.

Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto
skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and
squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid
crosswise into 1/4-inch-wide rings.

Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the
dressing to coat.

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