Chef Anna Olson: A Chat & Some Summer Recipes

Try her Chilled Grilled Seafood Salad, Marinated Flank Steak and Poached Salmon with Basil Mousseline!
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Chilled Grilled Seafood Salad

Serves 10
This salad makes another great addition to an antipasti platter, or as a luncheon entrée over mixed greens.

1 lb whole calamari, cleaned, plus tentacles 500 g
1 lb shrimp (20/25), peeled and deveined 500 g
1 lb large sea scallops (dry-pack frozen is okay) 500 g
1 cup shredded radicchio 250 mL
½ cup diced tomato 125 mL
½ cup chopped green onion 125 mL
3 Tbsp chopped fresh cilantro 45 mL
2 Tbsp chopped fresh mint 30 mL
2 Tbsp fresh lime juice 30 mL
3 Tbsp extra virgin olive oil 45 mL
dash hot sauce (optional)
salt & pepper

Heat the grill to high and grill the calamari, shrimp, and sea scallops for about 4 minutes on each side, turning once.

Remove from the heat and let cool.

Once the seafood is cool, cut it into bite-sized pieces. Toss with the remaining ingredients, season to taste, and chill.

If preparing this more than 2 hours ahead of time, add the radicchio just before serving.

FRESH TAKE

  • This is a seafood lover’s dream! The lime juice and radicchio work together to bring out the inherent sweetness in the shrimp, calamari, and scallops.
  • Sometimes buying frozen seafood is even better than purchasing fresh, especially if you live more than a hundred kilometers from the ocean. Often seafood is caught, cleaned, and then flash-frozen right on the ship. The key is to pat dry any thawed seafood with a paper towel before grilling so it doesn’t stick to the grill.
  • I picked up a great trick from my good friend Lisa for grilling without using too much oil. Simply fold up a clean kitchen towel and hold it with a pair of tongs. Dip the towel in a little vegetable oil then rub it on the clean, hot grill. It adds just enough oil to prevent sticking, but not so much that you get flare-ups.