Instructions: In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set dressing aside. Cut radicchio crosswise into thin slices; set aside. Remove stems from arugula and cut leaves crosswise into thin strips; set aside.

Heat a grill that has a fine-mesh grill basket or a grill pan over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved dressing, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari and 1 minute for scallops.

Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Let cool. Add arugula and one-quarter of radicchio, and toss with remaining dressing.

Line a platter with remaining radicchio; top with grilled seafood and cilantro leaves. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.

This recipe yields 8 servings.

Comments: When preparing the dish, be sure to coat the seafood in the lemon vinaigrette before setting it on the grill; this step will give the fish more flavor. Monitor the grill closely; it takes just minutes for shrimp, scallops, and calamari to cook.

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