By In The Kitchen With Stefano Faita
INGREDIENTS
1 pound cleaned calamari, preferably bodies and tentacles
1 pound large shrimp, shelled, deveined, tails removed
1/2 pound medium sea scallops
Salt and freshly ground pepper, to taste
Olive oil, for drizzling
3 Roma or plum tomatoes, diced
1 celery heart, chopped
Handful black olives, pitted and chopped
Juice of 1 lemon
6 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
Handful basil leaves, chopped or torn
Lemon wedges, for garnishing (optional)
PREPARATION
Preheat grill to high. Clean and brush with oil.
Add calamari, shrimp and scallops to large bowl. Season with salt and pepper and drizzle with olive oil.
Add seafood to grill. Grill calamari, just until firm, about 1 to 2 minutes per side. Do not overcook or the calamari will be rubbery. Grill shrimp, turning once, until turn pink and start to curl, about 2 to 3 minutes. Grill scallops, just until cooked through, about 2 minute per side.
Slice calamari into rings. Cut tentacles into smaller pieces, if needed.
Add seafood, tomatoes, celery and black olives, lemon juice, olive oil, basil, and salt and pepper to large bowl. Toss to combine. Taste and adjust for seasoning. Transfer to serving dish and garnish with lemon wedges.
Yield: 4 to 6 servings.