Grilled Shellfish and Potato Salad

Name: Grilled Shellfish and Potato Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 firm-ripe California avocados; 227 grams fingerling potatoes or other small boiling; 2 Tbsps chopped fresh coriander; 3 garlic cloves; 1 Tbsp fresh lime juice, or to taste; 108 milliliters olive oil; 3 Tbsps olive oil; 6 servings potatoes; 6 servings Salt and freshly ground black pepper; 227 grams bunches scallions, blanched (about; 340 grams sea scallops (about 18); 2 larges shallots; 340 grams shrimp (about 12); 227 grams 10 medium tomatillos (about

Grilled Shellfish and Potato Salad requires about 1 hour from start to finish. This side dish has 351 calories, 22g of protein, and 22g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. The Fourth Of July will be even more special with this recipe. Head to the store and pick up sea scallops, fingerling potatoes, potatoes, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Grilled Shellfish and Vegetables al Cartoccio, Shellfish and Bacon Spinach Salad, and Grilled Potato Salad with Grilled Scallion Vinaigrette.

Instructions

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.

Ingredients you will need

Salt And Pepper

Green Onions

Greens

Cooking Oil

Equipment you will use

Blender

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.

Ingredients you will need

Green Onions

Cooking Oil

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Water

Equipment you will use

Colander

Sauce Pan

Bowl

Peel and devein shrimp.

Ingredients you will need

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Shellfish

Scallops

Equipment you will use

Grill

Bowl

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.)

Ingredients you will need

Shrimp

Potato

Scallops

Equipment you will use

Frying Pan

Grill

Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa.

Ingredients you will need

Shellfish

Potato

Mesclun

Salsa

Drizzle shellfish and potatoes with some scallion oil.

Ingredients you will need

Shellfish

Potato

Green Onions

Cooking 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.

Ingredients you will need

Tomatillos

Coriander

Shallot

Garlic

Ground Meat

Water

Equipment you will use

Bowl

Peel and pit avocados and cut into 3/4-inch pieces.

Ingredients you will need

Avocado

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.

Ingredients you will need

Lime Juice

Tomatillos

Avocado

Pepper

Salsa

Salt

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

firm-ripe California avocados 227grams

fingerling potatoes or other small boiling 2Tbsps

chopped fresh coriander 3

garlic cloves 1Tbsp

fresh lime juice, or to taste 108milliliters

olive oil 3Tbsps

olive oil 6servings

potatoes 6servings

Salt and freshly ground black pepper 227grams

bunches scallions, blanched (about 340grams

sea scallops (about 18)2larges

shallots 340grams

shrimp (about 12)227grams

10 medium tomatillos (about

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.