- 3/4 pound Personal Gourmet Colossal Shrimp (about 10)
- 3/4 pound Personal Gourmet Sea Scallops (about 15)
- 2 bunches scallions, blanched (about 1/2 pound)
- 1/2 cup olive oil
- 1/2 pound fingerling potatoes or other small boiling potatoes
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
To make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender, puree with oil and salt and pepper to taste until smooth. Pour puree 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.
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, saute 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. Drizzle shellfish and potatoes with some scallion oil.
Made with: Deep Sea Scallops