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Mar 11, 2016

Greek Seafood SaladRecipe from Weber's Charcoal Grilling™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 2 rib celery
  • 0.125 oz fresh Italian parsley
  • 2 garlic cloves
  • 1 red onions
  • 5 tomatoes

Meat / Poultry / Seafood

  • 1 lb bay scallops
  • 1 lb small shrimp (36/45 count)

Oil and Spices

  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp dried oregano
  • 6 tbsp extra-virgin olive oil
  • 0.5 tsp kosher salt

Condiments

  • 0.5 cup green olives
  • 3 tbsp red wine vinegar

Special Equipment

  • perforated grill pan

Ingredients

Dressing

  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes

  • 5 medium vine-ripened tomatoes, cut into ½-inch slices
  • ½ cup pitted green olives, each halved or quartered
  • ½ cup thinly sliced celery
  • ¼ cup finely diced red onion
  • 1 pound small shrimp (36/45 count), peeled and deveined
  • 1 pound small bay scallops
  • 2 tablespoons roughly chopped fresh Italian parsley leaves

Instructions

  1. In a small bowl whisk the dressing ingredients.

  2. Arrange the tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion.

  3. In a large bowl combine the shrimp and scallops, add ¼ cup of the dressing, and mix well. Cover and refrigerate for 20 to 30 minutes.

  4. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a perforated grill pan.

  5. Drain the seafood in a fine-mesh strainer. Spread the seafood in a single layer on the grill pan, and then cook over direct high heat, with the lid closed, until slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning once or twice for even cooking. Wearing insulated barbecue mitts or gloves, transfer the pan from the grill and rest it on a sheet pan. Transfer the seafood to a large bowl to stop the cooking.

  6. Spoon the seafood over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad (you may not need all of the dressing). Top with the parsley and serve at room temperature.

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