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Grilled Seafood with Tomato, Caper and Olive Vinaigrette Recipe

Grilled Seafood with Tomato, Caper and Olive Vinaigrette Recipe

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Grilled Seafood with Tomato, Caper and Olive Vinaigrette

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Ingredients

Count

Nutrition

1139

Calories

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Ingredients:

Serving

2 (1 1/3-lb) live lobsters
1 1/2 lb small hard-shelled clams such as littlenecks (16), well scrubbed
5 tbsp olive oil
1 lb jumbo shrimp (8 to 12), with shells
1 lb large sea scallops (10 to 12)
2 (2-lb) whole red snappers, cleaned and heads removed
vegetable bulgur salad
1 3/4 cupstomato, caper, and olive vinaigrette
1/2 cup pine nuts, toasted and salted
accompaniment: lemon wedges

Directions:

Prepare grill for cooking. (If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill. Allow them 15 to 20 minutes to heat up.)
Plunge live lobsters headfirst into an 8-quart pot of boiling salted water. 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.
Twist tails off each lobster and break off claws at body, discarding body. Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws. (Do not remove tail or claw meat from shells.)
Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil.
Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein.
Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper.
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. 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).
Transfer as cooked to a platter and keep warm, covered.
Put scallops and fish in center of rack and cover grill. Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish. Transfer with a large metal spatula to platter.
Mound bulgur salad in center of 8 plates and arrange seafood on top and around it. Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1139.46 Kcal (4771 kJ)
Calories from fat	252.83 Kcal
		% Daily Value*
Total Fat	28.09g	43%
Cholesterol	195.57mg	65%
Sodium	1098.77mg	46%
Potassium	747.63mg	16%
Total Carbs	19.8g	7%
Sugars	0.34g	1%
Dietary Fiber	0.9g	4%
Protein	69.77g	140%
Vitamin C	2.4mg	4%
Iron	1.6mg	9%
Calcium	59.7mg	6%

Amount Per 100 g
Calories	257.6 Kcal (1079 kJ)
Calories from fat	57.16 Kcal
		% Daily Value*
Total Fat	6.35g	43%
Cholesterol	44.21mg	65%
Sodium	248.4mg	46%
Potassium	169.02mg	16%
Total Carbs	4.48g	7%
Sugars	0.08g	1%
Dietary Fiber	0.2g	4%
Protein	15.77g	140%
Vitamin C	0.5mg	4%
Iron	0.4mg	9%
Calcium	13.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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