Grilled Shellfish and Potato Salad

Total Time:
1 hr
10 min
50 min

6 servings

  • For scallion oil:
  • 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
  • Avocado Salsa:
  • 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
For scallion oil:
  • 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.

Avocado Salsa:
  • 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

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    Recipe courtesy of Giada De Laurentiis