Grilled Seafood With Tomato, Caper And Olive Vinaigrette
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 tbsps
Olive OilDirections:
1
Prepare grill for cooking
2
(If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill
3
Allow them 15 to 20 minutes to heat up
4
) Plunge live lobsters headfirst into an 8-quart pot of boiling salted water
5
Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool
6
Twist tails off each lobster and break off claws at body, discarding body
7
Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws
8
(Do not remove tail or claw meat from shells
9
) Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil
10
Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein
11
Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper
12
Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill
13
Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones)
14
Transfer as cooked to a platter and keep warm, covered
15
Put scallops and fish in center of rack and cover grill
16
Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish
17
Transfer with a large metal spatula to platter
18
Mound bulgur salad in center of 8 plates and arrange seafood on top and around it
19
Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts
20
Prepare grill for cooking
21
(If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill
22
Allow them 15 to 20 minutes to heat up
23
) Plunge live lobsters headfirst into an 8-quart pot of boiling salted water
24
Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool
25
Twist tails off each lobster and break off claws at body, discarding body
26
Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws
27
(Do not remove tail or claw meat from shells
28
) Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil
29
Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein
30
Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper
31
Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill
32
Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones)
33
Transfer as cooked to a platter and keep warm, covered
34
Put scallops and fish in center of rack and cover grill
35
Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish
36
Transfer with a large metal spatula to platter
37
Mound bulgur salad in center of 8 plates and arrange seafood on top and around it
38
Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts