| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Red-wine vinegar |
| 1 |
tb |
Dijon-styled mustard |
| 1 |
ts |
Anchovy paste |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1/4 |
ts |
Sugar |
| 1/3 |
c |
Olive oil |
| 1 |
lb |
1-Inch-thick tuna steak; cut into 6 pieces |
| 1 |
lg |
Yellow squash; cut into 1/4-inch-thick slices |
| 9 |
|
Jumbo shrimp; shelled and halved lengthwise |
| 12 |
lg |
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
FOR THE DRESSING
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
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