Grilled Seafood Salad Nicoise
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 pound tuna steak -- cut into 6 pieces -- (1-inch-thick)
1 large yellow squash -- cut into -- 1/4-inch-thick slices
9 jumbo jumbo shrimp -- shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination -- trimmed and cut into 2-inch lengths
1 medium red-leaf lettuce for lining the plates
1 medium red bell pepper -- roasted and cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or a -- quartered combination
1 cup drained nicoise olive
---FOR THE DRESSING---
3 tablespoons red-wine vinegar
1 tablespoon dijon-styled mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme -- crumbled
1/4 teaspoon sugar
1/3 cup olive oil
 

Preparation:

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.