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Squid and Scallop Salad

Barbecue.Master's picture
  Red pepper 1 , seeded and halved
  Bell pepper 1 , seeded and halved (Yellow / Green Colored)
  Squid tubes 2 (Calamari)
  Scallops 8 Ounce, roe coral removed (250 Gram)
  Asparagus 8 Ounce, cut into 2 inch pieces, blanched (250 Gram)
  Red onion 1 , sliced
  Fresh coriander leaves 3 Tablespoon
  Rocket leaves/Watercress 1 Bunch (100 gm)
For herb and balsamic dressing
  Finely grated fresh ginger 1 Tablespoon
  Chopped fresh rosemary 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Olive oil 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
  Lime juice 2 Tablespoon
  Balsamic vinegar/Red wine vinegar 1 Tablespoon

1. To make dressing, place ginger, rosemary, garlic, oil, lime juice and vinegar in a screwtop jar and shake well to combine. Set aside.
2. Preheat barbecue to a high heat. Place red and yellow or green pepper halves, skin side down on lightly oiled barbecue grill and cook for 5-10 minutes or until skins are blistered and charred. Place peppers in a plastic food bag or paper bag and set aside until cool enough to handle. Remove skins from peppers and cut flesh into thin strips.
3. Cut squid (calamari) tubes lengthwise and open out flat. Using a sharp knife cut parallel lines down the length of the squid (calamari), taking care not to cut through the flesh. Make more cuts in the opposite direction to form a diamond pattern. Cut into 5cm/2in squares.
4. Place squid (calamari) and scallops on lightly oiled barbecue plate (griddle) and cook, turning several times, for 3 minutes or until tender. Set aside to cool slightly.
5. Combine red and yellow or green peppers, asparagus, onion and coriander. Line a large serving platter with rocket or watercress, top with vegetables, squid (calamari) and scallops. Drizzle with dressing and serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Squid And Scallop Salad Recipe