Chef Anna Olson: A Chat & Some Summer Recipes

Try her Chilled Grilled Seafood Salad, Marinated Flank Steak and Poached Salmon with Basil Mousseline!
photo not available

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.


  • 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.