Grilled Seafood Salad

• 12 large shrimp, peeled
• 1/2 pound sea scallops, hard tendon removed
• 1/2 pound swordfish, skinless, in 1 1/2-inch chunks
• 2 small to medium calamari, cleaned
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• Salt and ground black pepper
• 1 small head radicchio, quartered
• 2 slices sourdough bread from the center of a round loaf
• 3 scallions, trimmed and chopped
• 1 tablespoon capers in vinegar, drained
• 1 clove garlic, peeled
• 1 tablespoon minced flat-leaf parsley leaves

1. Combine shrimp, scallops, swordfish and calamari in a bowl.
2. Toss with 2 tablespoons oil and 1 tablespoon vinegar.
3. Season with salt and pepper.
4. Light the grill.
5. When hot, use either a grill pan or eight or more thin bamboo skewers, soaked, to cook the seafood.
6. If using a grill pan, heat the pan and brush it with a little oil before adding the shrimp, scallops, calamari and swordfish.
7. Or thread everything but the calamari on the skewers, using 2 skewers at a time so the food will be secure.
8. Sear the seafood, turning it to cook both sides, about 3 minutes per side.
9. Remove to a large cutting board as it finishes cooking.
10. Sear the calamari directly on the grill or in the grill pan, about 2 minutes per side.
11. Add to cutting board.
12. Sear the radicchio quarters briefly, turning once, and toast the bread on the grill.
13. Add to the cutting board.
14. Cut the shrimp in thirds, the scallops and swordfish in half, and slice the calamari thin.
15. Pile in a bowl with the remaining olive oil, vinegar, the scallions and capers.
16. Coarsely chop the grilled radicchio.
17. Add to the bowl.
18. Rub the toasted bread with the garlic, dice it and add it to the bowl.
19. Toss, season with salt and pepper, fold in the parsley and serve warm.

shrimp, swordfish, calamari, extravirgin olive oil, sherry vinegar, salt, head radicchio, bread, scallions, capers, clove garlic, flatleaf

Taken from cooking.nytimes.com/recipes/1014960 (may not work)