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Mediterranean Grilled Potato Salad with Seafood

Serves6
IngredientsSeafood
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean

Chef Michael Kiley

Glen Cove Hospital

Glen Cove, N.Y.

Seafood salads make a welcome starter or small plate on a summer menu. Michael Kiley, chef at Glen Cove Hospital, taps Mediterranean flavors for this warm potato salad topped with grilled shrimp, scallops and halibut. If halibut is not available or too expensive, cod or another firm-fleshed white fish can substitute.

Ingredients

Dressing

1 to 2 cloves garlic, minced

2 lemons, zested

3 oz. fresh-squeezed lemon juice

3 tbsp. olive oil

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

¼ tsp. dried oregano

Vegetables

1½ lb. russet potatoes, washed

½ lb. green beans, stemmed and rinsed

1 red onion, peeled and sliced into rings

Olive oil spray

½ pt. cherry tomatoes, rinsed

Seafood

8 oz. sea scallops, cut in half

½ lb. shrimp, peeled and deveined (tails on)

4 oz. halibut, cut into 1½-in. chunks

¼ tsp. freshly ground black pepper

Olive oil spray

4 sprigs oregano, chopped

1 lemon, cut into 8 wedges

Steps

  1. For dressing: In jar or container, combine all ingredients; mix well. Refrigerate until ready to use.
  2. For vegetables: In large saucepan, combine potatoes and enough water to cover. Over high heat, bring to a boil. Reduce heat to medium; cover and simmer 15 minutes or until potatoes are fork tender. Remove potatoes and place in a bowl. Refrigerate until ready to use.
  3. In same saucepan, bring water back to a boil. Add green beans; blanch for 1½ minutes. Remove beans and shock in ice water to stop cooking and set color.
  4. Slice cooked potatoes lengthwise in half. Preheat grill pan over medium-high heat. When hot, spray with olive oil to coat. Place halved potatoes, flesh-side down, on grill pan. Add sliced onion and green beans to grill pan in batches. Grill vegetables until they have grill marks on all sides. Remove from pan and place on platter; keep warm.
  5. For seafood, slice each scallop horizontally in half. Bring the grill pan up to high heat and spray with olive oil. Season all the seafood with salt and pepper.
  6. Place the scallops and shrimp on hot pan and grill on each side for 1 minute until opaque and firm. Remove from grill pan and place on platter. Add halibut to grill pan;
  7. Place cherry tomatoes on grill pan. Grill 1-2 minutes until blistered.
  8. On small plates, arrange potatoes, green beans, onion rings and cherry tomatoes. Top with grilled seafood. Mix reserved dressing and drizzle over each salad. Sprinkle with fresh oregano and serve with lemon wedges.

Photo courtesy to Idaho Potato Commission

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