Grilled Shellfish and Potato Salad
- 2 bunches scallions, blanched (about 1/2 pound)
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1/2 pound fingerling potatoes or other small boiling
- potatoes
- 3 tablespoons olive oil
- 3/4 pound large shrimp (about 12)
- 3/4 pound sea scallops (about 18)
- Avocado Salsa, recipe follows
- 2 large shallots
- 3 garlic cloves
- 2 tablespoons chopped fresh coriander
- 10 medium tomatillos (about 1/2 pound)
- 2 firm-ripe California avocados
- 1 tablespoon fresh lime juice, or to taste
- Salt and freshly ground black pepper
- To make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender puree with oil and salt and pepper to taste until smooth.
- Pour puree through a fine sieve into a bowl, pressing hard on solids.
- Discard solids.
- Scallion oil may be made 1 day ahead and chilled, covered.
- Bring oil to room temperature before using.
- In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes.
- In a colander drain potatoes and rinse under cold water to stop cooking.
- Pat potatoes dry.
- Potatoes may be prepared up to this point 1 day ahead and chilled, covered.
- Halve potatoes lengthwise.
- In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
- Peel and devein shrimp.
- Remove tough muscle from side of each scallop if necessary.
- Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
- Prepare grill.
- Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred.
- Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown.
- (Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
- Spoon salsa onto centers of 6 plates and mound mesclun on top.
- Arrange shellfish and potatoes around salsa.
- Drizzle shellfish and potatoes with some scallion oil.
- Finely chop shallots and mince garlic.
- In a bowl toss shallots and garlic with coriander.
- Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness.
- Chop tomatillos and add to shallot mixture, tossing to combine.
- Peel and pit avocados and cut into 3/4-inch pieces.
- Add avocados to tomatillo mixture, gently tossing until just combined.
- Season with lime juice, salt, and pepper, to taste.
- Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap.
- Yield: 3 cups
bunches scallions, olive oil, salt, potatoes, potatoes, olive oil, shrimp, avocado salsa, shallots, garlic, fresh coriander, avocados, lime juice, salt
Taken from www.foodnetwork.com/recipes/grilled-shellfish-and-potato-salad.html (may not work)