| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
Sami |
Gma1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sea scallops |
| 1 |
lb |
Shrimp; (large if possible, |
|
|
; shelled and |
|
|
; deveined) |
| 1 |
lb |
Swordfish or salmon |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Ground pepper |
| 1/4 |
c |
Finely chopped herbs; including basil, |
|
|
; oregano, thyme, and |
|
|
; parsley |
| 1/2 |
lb |
Spring onions or leeks |
| 1/2 |
lb |
Small carrots or corn |
| 1/2 |
lb |
Zucchini |
| 1/2 |
lb |
Japanese eggplant |
| 2 |
|
Sweet red bell peppers |
| 1/2 |
lb |
Fennel |
| 4 |
lg |
Tomatoes; seeded |
| 1 |
c |
Olive oil |
| 1 |
tb |
Garlic; finely chopped |
| 1 |
ts |
Ground cumin |
| 1/2 |
c |
Balsamic vinegar |
| 1/2 |
c |
Coarsely chopped fresh herbs; including basil, |
|
|
; oregano, parsley, |
|
|
; and thyme |
| 1/3 |
c |
Sun-dried tomatoes; (packed in oil) |
| 2 |
tb |
Chopped basil |
| 8 |
|
Garlic cloves; (or 1 head), roasted |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Extra-virgin olive oil |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
MARINADE
GRILLED VEGETABLE SALAD
SUN-DRIED TOMATO BASIL AIOLI
Mix all marinade ingredients together. Cut swordfish or salmon into
1-inch cubes, and add all seafood to marinade. Refrigerate for 2-4
hours. Divide seafood into 6 portions and alternate shrimp, scallops,
swordfish or salmon until skewer is filled (about 6 ounce each
skewer). If you use wooden skewers, soak in water for 2 hours before
adding seafood.
To grill seafood, barbecue must be very hot. Season each skewer with
salt and cook for about 4 minutes on each side. Divide vegetable
salad evenly on 6 plates, place skewer on top of salad, drizzle part
of the aioli over seafood, and serve the rest on the side. Serves 6.
Grilled Vegetable Salad:
Cut onions, carrots, zucchini, and eggplant in half lengthwise. Cut
bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick
slices. Mix all vegetables with salt, pepper, and 1/2 cup olive oil.
Place on hot barbecue and grill until tender and brown (some
vegetables may take longer than others). Remove from grill, cool, and
cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and add to
vegetables. Mix vegetables with garlic, freshly chopped herbs, cumin,
the remaining olive oil, and balsamic vinegar.
Sun-Dried Tomato Basil Aioli:
In a food processor, puree sun-dried tomatoes, basil, and garlic with
balsamic vinegar. Slowly add olive oil and season with salt and
pepper. Keep refrigerated until ready to use.
Copyright1993 by Wolfgang Puck.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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