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1
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.
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2
Pour puree through a fine sieve into a bowl, pressing hard on solids.
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3
Discard solids.
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4
Scallion oil may be made 1 day ahead and chilled, covered.
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5
Bring oil to room temperature before using.
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6
In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes.
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7
In a colander drain potatoes and rinse under cold water to stop cooking.
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8
Pat potatoes dry.
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9
Potatoes may be prepared up to this point 1 day ahead and chilled, covered.
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10
Halve potatoes lengthwise.
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11
In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
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12
Peel and devein shrimp.
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13
Remove tough muscle from side of each scallop if necessary.
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14
Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
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15
Prepare grill.
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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.
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17
Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown.
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18
(Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)
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19
Spoon salsa onto centers of 6 plates and mound mesclun on top.
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20
Arrange shellfish and potatoes around salsa and greens (see photograph, page 72).
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21
Drizzle shellfish and potatoes with some scallion oil and drizzle greens with some coulis.
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22
Serve remaining scallion oil and coulis on the side.
