Ingredients

For the grilled seafood and dressing:

½ lb fresh scallops, cleaned and patted dry
1 lb fresh shrimp, peeled, deveined, cleaned and patted dry
½ lb squid (calamari), cleaned and patted dry
2 Tbsp extra virgin olive oil
2 cloves garlic, finely chopped or grated
1 Tbsp white wine vinegar
2 Tbsp fresh parsley, finely chopped
Salt and freshly ground black pepper, to taste
Juice of 1 lemon

For serving:

Fresh arugula (enough to make a bed on your serving platter or individual plates)

Instructions

1. Prep the seafood properly

Before any seasoning or grilling, the seafood needs to be cleaned and dried so it cooks evenly and browns instead of steaming. Patting everything dry is one of the most important steps for achieving good grill marks and a nice sear on the surface.

Place the shrimp, scallops, and squid on separate layers of paper towels and gently press more paper towel over the top to absorb excess moisture.
Make sure the shrimp are fully peeled and deveined, trimming any long tails if you prefer a tidier presentation.
If the squid bodies are whole, slice them open, remove any remaining membrane or bits inside, then cut into manageable pieces for grilling later.

Drying seafood thoroughly also helps prevent it from sticking to the grill, especially when using high heat with minimal oil.

2. Make the lemon‑garlic marinade

A simple lemon‑garlic mixture doubles as both a marinade and a light dressing, echoing the style used in my grilled seafood salads with citrus and herbs. This keeps the flavor clean and bright, allowing the natural sweetness of the seafood to shine through.

In a large bowl, combine 2 Tbsp extra virgin olive oil, the juice of 1 lemon, the finely chopped or grated garlic, and the chopped fresh parsley.
Add 1 Tbsp white wine vinegar to give the dressing a gentle tang and extra complexity.
Season generously with salt and freshly ground black pepper; whisk or stir until the mixture looks emulsified and slightly thickened.

Using lemon juice and vinegar together mirrors the zesty, citrus‑forward vinaigrettes I often pairs with grilled shrimp and calamari salads.

3. Marinate the shrimp, scallops, and squid

Marinating infuses the seafood with flavor and helps keep it tender as it hits the screaming hot grill. Because seafood is delicate, the marinating time should be short so the acid doesn’t start “cooking” it before it reaches the heat.

Divide the cleaned shrimp, scallops, and squid into the bowl with the lemon‑garlic mixture, tossing gently so each piece is lightly coated.
If you prefer, you can marinate each type of seafood in its own small bowl, especially if you want to control cooking times or presentation separately.
Let the seafood sit in the marinade for about 10–15 minutes at room temperature while you preheat the grill or grill pan.

This timing mimics how I briefly marinate shrimp and calamari before grilling, allowing the aromatics to cling to the surface without turning the texture mushy.

4. Preheat the grill pan correctly

High heat is the key to a quick cook and a slightly charred exterior that adds smoky depth to the salad. A properly preheated grill pan or outdoor grill also helps create distinct grill marks that make the dish visually appealing.

Set a grill pan over high heat and allow it to preheat until it is very hot; you should see a faint wisp of heat or feel strong warmth when you hover your hand above it.
If you’re using an outdoor gas or charcoal grill, preheat to high direct heat, making sure the grates are clean.
Lightly oil the grill grates or brush a thin film of oil onto the hot grill pan to reduce sticking, especially for the squid and scallops.

This high‑heat approach matches my technique in other grilled seafood recipes, where the seafood cooks in just a minute or two per side.

5. Grill the seafood in batches

Shrimp, scallops, and squid cook at slightly different rates, so grilling them in manageable batches helps avoid overcooking. The goal is to achieve a lightly charred exterior while keeping the inside juicy and tender.

Start by placing the scallops and shrimp on the hot grill or grill pan in a single layer, leaving a little space between each piece so they sear instead of steam.
Grill the shrimp for about 1–2 minutes per side, just until they turn opaque and pink with light grill marks.
Grill the scallops for about 2–3 minutes per side, or until they develop golden grill marks and feel springy to the touch; avoid cooking until they are stiff, which indicates overcooking.
Remove the shrimp and scallops to a plate as soon as they are done, tenting them loosely with foil to keep them warm.
Next, grill the squid for about 1–2 minutes per side, depending on thickness; squid cooks extremely quickly, and just a slight char around the edges is enough.

The brief, high‑heat grilling method is consistent with classic Italian seafood salad techniques, where tenderness is prioritized and the seafood is never left long on the heat.

6. Slice and assemble the seafood

Once grilled, the seafood should be cut into bite‑sized pieces so every forkful of salad includes a bit of shrimp, scallop, and squid. Cutting after grilling preserves juices and ensures attractive edges with visible char.

Allow the seafood to cool slightly so the juices settle and it’s easier to handle.
Slice the squid bodies into rings and leave the tentacles whole or in large pieces for a rustic look.
If the scallops are large, cut them in half or quarters; small scallops can be left whole.
Leave the shrimp whole for a more dramatic presentation, or cut larger shrimp in half lengthwise if you want them to stretch further through the salad.

I often arrange grilled seafood over greens rather than mixing everything tightly, which keeps the salad visually striking and prevents the greens from being weighed down.

7. Dress the arugula and plate the salad

Peppery arugula provides a fresh, slightly bitter contrast to the sweet grilled seafood and the bright citrus dressing. Light dressing is best so the leaves stay crisp and the seafood remains the star.

In a large bowl, add a generous handful (or more) of fresh arugula per person.
Spoon a small amount of the remaining lemon‑garlic mixture over the arugula or whisk a quick extra splash of olive oil and lemon juice together if most of the marinade was used on the seafood.
Season the greens with a pinch of salt and pepper, then toss gently so every leaf is very lightly coated but not soggy.
Arrange the dressed arugula on a large serving platter or divide it among individual plates.
Scatter the grilled shrimp, scallops, and squid over the top, distributing the different types evenly for both flavor and appearance.

Serving the seafood on top of the arugula rather than underneath keeps the greens from wilting too quickly and mirrors the plating style used in my grilled seafood salads.

8. Finish with lemon and fresh herbs

A final hit of fresh lemon juice and herbs brightens the salad right before serving, emphasizing the Mediterranean character of the dish. This last layer of acidity and freshness balances the richness of the olive oil and the natural sweetness of the seafood.

Squeeze a bit more fresh lemon juice over the seafood and greens just before taking the salad to the table, adjusting the amount to your taste.
If you have a little extra chopped parsley, sprinkle it over the top for color and fresh herbal aroma.
Taste a piece of seafood and a leaf of arugula together; if needed, add a light sprinkle of salt and pepper to sharpen the flavors.

Finishing the dish at the very end with fresh citrus and herbs is a hallmark of my salads and keeps the overall flavor profile vivid and clean.

Author: Ida Sorenson
Prep Time: 10 Mins
Cook Time: 10 Mins