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Greek Seafood Salad

Recipe from Weber's Charcoal Grilling™ by Jamie Purviance

Fuel Type:

Serves 6
3 to 5 min.

People
Serves 6
Grilling Time
3 to 5 min.
Prep Time
20 min.
Marinating Time
20 to 30 min.

Ingredients

Instructions

the Ingredients

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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

In a small bowl whisk the dressing ingredients.
Related Grill Skills
Mincing Garlic
Arrange the tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion.
Related Grill Skills
Chopping an Onion
In 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.
Prepare the grill for direct cooking over high heat (230° to 290°C) and preheat a perforated grill pan.
Prepare the grill for cooking over high heat (260°C) and preheat a perforated grill pan.
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.
Drain the seafood in a fine-mesh strainer. Spread the seafood in a single layer on the grill pan, and then cook over 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.
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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