Grilled Seafood Salad Niçoise
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Wine Vinegar (red-)1 tsp
Anchovy Paste1 tsp
Dried Thyme (crumbled)1 tsp
Sugar1 cup
Olive Oil12 large
Sea Scallops450 g
GreenDirections:
1
Make the dressing: In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified
2
Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing
3
In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing
4
Let the mixture stand for 15 minutes
5
In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water
6
In another bowl toss the beans with 3 tablespoons of the remaining dressing
7
On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter
8
Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates
9
Drizzle the remaining dressing over the salads or serve it separately
10
In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified
11
Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing
12
In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing
13
Let the mixture stand for 15 minutes
14
In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water
15
In another bowl toss the beans with 3 tablespoons of the remaining dressing
16
On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter
17
Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates
18
Drizzle the remaining dressing over the salads or serve it separately