Grilled Seafood Salad

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3 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley

1 pound calamari, bodies and tentacles, cleaned

1 pound small shrimp, peeled and deveined

1/2 pound tiny bay scallops

1 small head radicchio, shredded

1/2 small bunch arugula, stems removed, leaves cut into very thin strips

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

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