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Grilled Shellfish and Potato Salad with Avocado Salsa, Scallion Oil, and Plum Coulis Recipe

Grilled Shellfish and Potato Salad with Avocado Salsa, Scallion Oil, and Plum Coulis Recipe

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Grilled Shellfish and Potato Salad with Avocado Salsa, Scallion Oil, and Plum Coulis

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Ingredients

Count

Nutrition

508

Calories

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Ingredients:

Serving

2 bunches scallions (about 1/2 lb)
1/2 cup olive oil
1/2 lb fingerling potatoes
3 tbsp olive oil
3/4 lb large shrimp (about 12)
3/4 lb sea scallops (about 18)
4 cups loosely packed mesclun (mixed baby greens ; about 4 oz)

Directions:

Make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée 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, sauté 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 and greens (see photograph, page 72). Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis. Serve remaining scallion oil and coulis on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	508.04 Kcal (2127 kJ)
Calories from fat	332.9 Kcal
		% Daily Value*
Total Fat	36.99g	57%
Cholesterol	56.12mg	19%
Sodium	1034.94mg	43%
Potassium	328.79mg	7%
Total Carbs	28.07g	9%
Sugars	0.76g	3%
Dietary Fiber	2.04g	8%
Protein	18.23g	36%
Vitamin C	16.2mg	27%
Vitamin A	0.2mg	6%
Iron	8.3mg	46%
Calcium	52.5mg	5%

Amount Per 100 g
Calories	217.57 Kcal (911 kJ)
Calories from fat	142.56 Kcal
		% Daily Value*
Total Fat	15.84g	57%
Cholesterol	24.03mg	19%
Sodium	443.21mg	43%
Potassium	140.8mg	7%
Total Carbs	12.02g	9%
Sugars	0.32g	3%
Dietary Fiber	0.88g	8%
Protein	7.81g	36%
Vitamin C	6.9mg	27%
Vitamin A	0.1mg	6%
Iron	3.5mg	46%
Calcium	22.5mg	5%

* 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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