Stefano’s Seafood Mixed Grill


By Stefano Faita


Yield: 4 servings

3 calamari
6 large scallops
6 jumbo shrimp, peeled, deveined, tip on
olive oil
juice of 1 lemon
salt and freshly ground pepper, to taste
toothpicks for serving
1 whole lemon, for garnish salsa verde

  1. Preheat grill to high. Oil grill.
  2. Drizzle seafood with olive oil and lemon juice and season with salt and pepper.
  3. Drizzle lemon halves with olive oil and season with salt and pepper.
  4. Add shrimp, scallops and lastly the calamari.
  5. Grill shrimp until they turn pink and start to curl, about 2 to 3 minutes per side, depending on thickness and size.
  6. Grill scallops for about 1 minute per side. Don't overcook or they will be rubbery.
  7. Cook calamari, just until firm, about 1 to 2 minutes per side. Do not overcook the calamari or it will be rubbery. When it comes off the grill, cut it in half.
  8. Slice lemon into 6 wedges.
  9. Place a scallop, a shrimp and portion of calamari on each plate and top with a dollop of salsa verde. Serve with a lemon wedge.

Salsa Verde

4 handfuls fresh herbs (mint, basil, parsley)
1 garlic clove
2 anchovy fillets
1 tbsp capers
1 hard-cooked egg
4 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
salt and freshly ground pepper, to taste

Add all ingredients to a food processor. Blend until smooth. Makes about 1 cup.

stefano_bio_cheese_sticks.jpgStefano Faita credits his mother with teaching him everything he knows about cooking. As a young boy, he would sit on the counter and watch his mom, a well-known food personality in Qu├ębec, prepare traditional Italian family favourites. In his new CBC television series, In the Kitchen with Stefano Faita, Stefano shares some of those rustic recipes and encourages viewers to get "in the kitchen" to enjoy food with friends and family.

Catch In the Kitchen with Stefano Faita weekdays at 3:30 p.m. on CBC.


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