In a small bowl whisk the dressing ingredients.
Arrange the tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion.
In a large bowl combine the shrimp and scallops. Add ¼ cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 20 to 30 minutes.
Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat a perforated grill pan.
Drain the seafood in a sieve. Spread the seafood in a single layer on the grill pan and cook over direct high heat, with the lid closed as much as possible, until the shrimp and scallops are slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning the seafood once or twice for even cooking. Wearing insulated barbecue mitts, remove the pan from the grill and rest it on a sheet pan. Transfer the seafood to a large bowl to stop the cooking.
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 it). Sprinkle the parsley over the top. Serve at room temperature.
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