| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Red-wine vinegar |
| 1 |
T |
Dijon-styled mustard |
| 1 |
t |
Anchovy paste |
| 1/2 |
t |
Dried thyme, crumbled |
| 1/4 |
t |
Sugar |
| 1/3 |
c |
Olive oil |
| 1 |
lb |
1-Inch-thick tuna steak, cut |
|
|
into 6 pieces |
| 1 |
|
Yellow squash, cut into |
|
|
1/4-inch-thick slices |
| 9 |
|
Jumbo shrimp, shelled and |
|
|
halved lengthwise |
| 12 |
|
Sea scallops |
| 1 |
lb |
Green or wax beans or a |
|
|
combination trimmed and |
|
|
cut into 2-inch lengths |
|
|
Red-leaf lettuce for lining |
|
|
the plates |
| 1 |
|
Red bell pepper, roasted and |
|
|
cut into 2-inch pieces |
| 1 |
pt |
Red or yellow cherry |
|
|
tomatoes or a quartered |
|
|
combination |
| 1 |
c |
Drained Niçoise olives |
|
|
available at specialty |
|
|
foods shops and some |
|
|
supermarkets |
INSTRUCTIONS
Make the dressing: In a small bowl whisk together the vinegar, the
mustard, the anchovy paste, the thyme, the sugar, and salt and pepper
to taste, add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. Reserve 2 tablespoons of the dressing in
another small bowl, arrange the tuna pieces and the squash slices on a
baking sheet, and brush them lightly with the reserved dressing. In a
bowl toss the shrimp and the scallops with 2 tablespoons of the
remaining dressing. Let the mixture stand for 15 minutes. In a kettle
of boiling water cook the beans for 5 minutes, or until they are
crisp-tender, drain them in a colander, and refresh them under cold
water. In another bowl toss the beans with 3 tablespoons of the
remaining dressing. On a rack set 4 to 6 inches over glowing coals
grill the tuna for 2 1/2 minutes on each side, the shrimp for 4
minutes on each side, and the scallops and the squash for 6 minutes on
each side, transferring the seafood and the squash as it is cooked to
a platter.Line 6 plates with the lettuce, on each plate arrange 2
scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna,
sliced diagonally, and divide the squash, beans, roasted pepper,
tomatoes, and olives among the plates. Drizzle the remaining dressing
over the salads or serve it separately. Serves 6. Gourmet Posted to
recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 8, 1998
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”