Grilled Seafood Salad Nicoise (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
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 |
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 |
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 |
Directions:
1. Vinaigrette:
2. Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.
3. Seafood:
4. Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.
5. Vegetables:
6. Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
7. Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
8. Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.
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