Grilled Seafood Salad

• 1/2 c. olive oil
• 2 garlic cloves
• 1 tbsp. chopped flat-leaf parsley
• 1 tsp. chopped fresh marjoram
• 1 tsp. chopped fresh thyme
• 1/4 c. fresh lemon juice
• 1 tsp. salt
• 1 tsp. black pepper
• 12 oz. sea scallops
• 12 oz. cleaned squid, bodies only
• 15 oz. can cannellini beans
• 3 oz. arugula (about 6 cups)
• 2 carrots, julienned into 2-in. strips
• 1/2 yellow pepper, julienned
• 1 lg. head radicchio

1. Heat oil over med. heat. Add garlic and herbs, saute until fragrant, about 30 sec. Cool to room temp., then whisk in lemon juice and 1/2 tsp. each salt and pepper. Set aside.
2. Prepare grill at med-high. Pat scallops and squid dry, then brush with 2 tbsp. dressing and sprinkle with 1/2 tsp. each salt and pepper. Thread scallops onto skewers, then grill scallops and squid, until just cooked through, turning once, about 2 min. per side. Cool completely. Remove scallops from skewers and cut squid crosswise into 1/4 in. rings.
3. In large bowl combine beans, arugula, carrots, bell pepper. Toss with enough dressing to coat. Season to taste.
4. Place 1 lg. or 2 med. radicchio leaves on each of 4 plates. Spoon the bean salad onto radicchio, topwith scallops and squid. Drizzle remaining dressing over.

olive oil, garlic, flatleaf, fresh marjoram, thyme, lemon juice, salt, black pepper, bodies only, cannellini beans, arugula, carrots, yellow pepper, head radicchio

Taken from www.epicurious.com/recipes/member/views/grilled-seafood-salad-52438821 (may not work)