Recipe courtesy of Sara Moulton
Show: Cooking Live
Episode: Al Fresco Dining
Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
6 servings
Level:
Intermediate

Ingredients

For scallion oil:
Avocado Salsa:

Directions

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

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Ina Garten

Horseradish Potato Salad

Recipe courtesy of Valerie Bertinelli

German Potato Salad

Recipe courtesy of Bobby Flay

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Mary Nolan

French Potato Salad

Recipe courtesy of Ina Garten

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Grilled Shrimp and Noodle Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories