Grilled Seafood Salad Nicoise

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Vinaigrette:

1/2 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon anchovy paste

2 cloves garlic, smashed to a paste

1 teaspoon finely chopped fresh thyme

1/2 cup olive oil

Salt and freshly ground pepper

Seafood:

1 pound tuna steak, cut into 8 pieces

12 jumbo shrimp, shelled and deveined

12 large sea scallops

1/4 cup olive oil

Salt and freshly ground pepper

Vegetables:

2 red bell peppers, quartered

1 yellow squash, cut into 1/4-inch thick slices

Olive oil

Salt and freshly ground pepper

1/2 pint each red and yellow cherry tomatoes, sliced in half

3/4 pound haricots verts, cooked al dente

Red leaf lettuce

1/2 cup Nicoise olives, pitted