Recipe from Weber's Charcoal Grilling™ by Jamie Purviance
Greek Seafood Salad
People
Serves 6
Grilling Time
3 to 5 min.
Prep Time
20 min.
Marinating Time
20 to 30 min.
- People
- Serves 6
- Grilling Time
- 3 to 5 min.
- Prep Time
- 20 min.
- Marinating Time
- 20 to 30 min.
the Ingredients
Dressing
- 60 milliliters 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 12-millimeter slices
- 65 grams pitted green olives, each halved or quartered
- 50 grams thinly sliced celery
- 30 grams finely diced red onion
- 455 grams small shrimp (36/45 count), peeled and deveined, tails removed
- 455 grams small bay scallops
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
Instructions
- 01In a small bowl whisk the dressing ingredients.
- 02Arrange the tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion.
- 03In a large bowl combine the shrimp and scallops, add 60 milliliters of the dressing, and mix well. Cover and refrigerate for 20 to 30 minutes.
- 04Prepare the grill for direct cooking over high heat (230° to 290°C) and preheat a perforated grill pan.
- 05Drain 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.
- 06Spoon 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.
the Ingredients
Dressing
- 60 milliliters 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 12-millimeter slices
- 65 grams pitted green olives, each halved or quartered
- 50 grams thinly sliced celery
- 30 grams finely diced red onion
- 455 grams small shrimp (36/45 count), peeled and deveined, tails removed
- 455 grams small bay scallops
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
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