-
1
To make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender puree with oil and salt and pepper to taste until smooth.
-
2
Pour puree through a fine sieve into a bowl, pressing hard on solids.
-
3
Discard solids.
-
4
Scallion oil may be made 1 day ahead and chilled, covered.
-
5
Bring oil to room temperature before using.
-
6
In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes.
-
7
In a colander drain potatoes and rinse under cold water to stop cooking.
-
8
Pat potatoes dry.
-
9
Potatoes may be prepared up to this point 1 day ahead and chilled, covered.
-
10
Halve potatoes lengthwise.
-
11
In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
-
12
Peel and devein shrimp.
-
13
Remove tough muscle from side of each scallop if necessary.
-
14
Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
-
15
Prepare grill.
-
16
Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred.
-
17
Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown.
-
18
(Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
-
19
Spoon salsa onto centers of 6 plates and mound mesclun on top.
-
20
Arrange shellfish and potatoes around salsa.
-
21
Drizzle shellfish and potatoes with some scallion oil.
-
22
Finely chop shallots and mince garlic.
-
23
In a bowl toss shallots and garlic with coriander.
-
24
Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness.
-
25
Chop tomatillos and add to shallot mixture, tossing to combine.
-
26
Peel and pit avocados and cut into 3/4-inch pieces.
-
27
Add avocados to tomatillo mixture, gently tossing until just combined.
-
28
Season with lime juice, salt, and pepper, to taste.
-
29
Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap.
