| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 2 cloves garlic, smashed to a paste
- 1 teaspoon finely chopped fresh thyme
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 1 pound tuna steak, cut into 8 pieces
- 12 jumbo shrimp, shelled and deveined
- 12 large sea scallops
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 2 red bell peppers, quartered
- 1 yellow squash, cut into 1/4-inch thick slices
- Olive oil
- Salt and freshly ground pepper
- 1/2 pint each red and yellow cherry tomatoes, sliced in half
- 3/4 pound haricots verts, cooked al dente
- Red leaf lettuce
- 1/2 cup Nicoise olives, pitted
Instructions
- Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
- Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
- Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
- Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
- Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.
Nutrition Facts
| Calories | 370 |
| Total Fat | 24 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 93 milligrams |
| Sodium | 670 milligrams |
| Carbohydrates | 9 grams |
| Dietary Fiber | 3 grams |
| Protein | 28 grams |
| Sugar | 4 grams |
Reviews
could eat this everyday! And I didn’t worry about the MATH as one reviewer did as I rated the final outcome.
needs potatos
It looks to me like the ingredient list is wrong for the shrimp and scallops. The recipe specifies 8 servings, and calls for 2 scallops per plate, for a total of 16, but the ingredients list only calls for 12. On the shrimp it calls for 3 shrimps per plate, requiring a total of 24, but the ingredient list calls for 12.
I have tried many versions of this recipe but this is my favorite. The dressing is great. As usual, Bobby comes through with a great recipe. Lots of great flavor.
I prepared everything but the seafood ahead of time and did the seafood on my cast iron grill pan in the kitchen at a dinner with friends. It was awesome…like a starred Michelin restaurant. I didn’t change a thing. It was easy to do and I think even the seafood could be done in advance. I did use the highest quality seafood but it was worth it. Served with Sauvignon Blanc.
This salad is truely awesome! I have been wanting to try a Bobby Flay recipe for some time as they sound fantastic. This one is really a winner and I will definitely be making it for family and friends. I usually do not try anything with anchovies, but the anchovy paste really is great in the dressing. All the flavors blend together nicely. I used roasted garlic and served it on baby spinach. Yum!