Grilled Shellfish And Potato Salad With Avocado Salsa Scallion Oil And Plum Coulis Recipes

GRILLED SCALLION POTATO SALAD

Steps:

• Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.

AVOCADO SALSA

Steps:

• Finely chop shallots and mince garlic. In a bowl toss shallots and garlic with coriander. Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness. Chop tomatillos and add to shallot mixture, tossing to combine.
• Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and salt and pepper to taste to tomatillo mixture, gently tossing until just combined. Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap.

PLUM COULIS

Steps:

• Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
• Just before serving, add sugar, pepper, and salt to taste.

GRILLED SHELLFISH AND POTATO SALAD WITH AVOCADO SALSA, SCALLION OIL, AND PLUM COULIS

Steps:

• 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.