ezRecipe-Zee: Cooking Recipe: How to make Grilled Shellfish And Potato Salad

Grilled Shellfish And Potato Salad

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

                    === FOR SCALLION OIL ===
2     bunches       scallions - (abt 1/2 lb)
1/2   cup           olive oil
                    Salt
                    Freshly-ground black pepper
                    === FOR THE DISH ===
1/2   pound         fingerling potatoes
                    = (or other small boiling potatoes)
3     tablespoons   olive oil
3/4   pound         large shrimp - (abt 12)
3/4   pound         sea scallops - (abt 18)
                    Avocado Salsa

Directions: one line for each direction. When saved the lines will be numbered.

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 Avocado 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.
This recipe yields 6 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9724) - from the TV FOOD NETWORK