Saturday, May 5, 2012

Greek Seafood Salad

One of the the most tantalizing aspects of the new Whole Foods store in Edina is their incredible display of fresh seafood. I could not resist last Monday and I brought home some of the most beautiful shrimp and scallops. I am happy to report that they were every bit as tasty as they looked.

This recipe from Weber is really easy to prepare. You're going to take those spectacular shrimp and scallops and grill them for 4 minutes and then toss them into the incredible salad you see above. The recipe is fast, easy to prepare and 100% Paleo.

To cook small shrimp and scallops on the grill, I recommend you use a grill pan. I have a Weber grill pan that I got from Amazon for just under $20. You can check it out here: I

I also have a profound lust for Williams Sonoma's grill pan, but can't see buying it when my Weber works just fine:|grill%2Bpan|23|best|0|1|24||22&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Top_Wide_Agrarian%20-%20copy-_-

This recipe works well as an appetizer salad for six to eight people or as the perfect meal for four on a hot summer's night. To make this dish extra special, I would suggest using heirloom or beefsteak tomatoes.

Dressing Ingredients
1/4 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon minced garlic
1/2 teaspoon Kosher salt
1/2 teaspoon dried oregano*
1/4 teaspoon crushed red pepper flakes

Salad Ingredients
5 vine ripened tomatoes, cut into 1/2 inch slices
1/2 cup pitted green olives, halved
1/2 cup thinly sliced celery
1/2 cup finely diced red onion
1 pound small shrimp (36-45 count)
1 pound small bay scallops
2 tablespoons roughly chopped Italian parsley leaves


  1. Combine dressing ingredients in a small bowl.
  2. Arrange the tomato slices on a serving platter. In a small bowl mix the olives, celery, and onion.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat the grill pan.
  4. Drain the seafood in a sieve. Spread the seafood in a single layer on the grill pan and cook over direct high heat, with the lid closed as much as possible, until the shrimp and scallops are slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning the seafood once or twice for even cooking. Wearing insulated barbecue mitts, remove the pan from the grill and rest it on a sheet pan. Transfer the seafood to a large bowl to stop the cooking. Let seafood cool for 5-10 minutes.
  5. Spoon the seafood over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad (you may not need all of it). Sprinkle the parsley over the top. Serve at room temperature.

Wine pairing: Pinot Gris

*There are two types of oregano, Mexican and Turkish. Mexican oregano is stronger and less sweet and goes perfect with spicy, hot, cumin-flavored dishes of Mexico. Turkish oregano is used in Mediterranean dishes like Italian sauces, Greek salads and Turkish kebobs. It has a sweet, strong flavor. What you want for this recipe is Turkish oregano. Any cook worth their weight will have both types in their pantry. If you don't have both, you can buy them here: .

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