Cooking web notes

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Grilled Shrimp and Scallops Orzo Salad
Serves 8-10

Salad:
1 lb. orzo pasta
1 cup diced red, yellow, green and orange peppers
1 cup diced red onion
1 cup sliced black Californian olives
1/2 cup chopped fresh flat-leaf parsley

Seafood mixture:
1/2 lb. large shrimp, peeled and de-veined
1/2 lb. large scallops
16 cherry stone clams or 16 oysters may also be used
Use 1 lb. shrimp if other seafood is omitted

Vinaigrette dressing:
6 tbsp. red wine vinegar
1 tsp. spicy brown mustard
1 tsp. sugar
1 cup olive oil
Salt and pepper to taste

Heat the barbecue grill to high. While grill is heating, prepare vinaigrette and bring water to a boil over high heat in the Chef Series™ 8Qt./ 8L Covered Stock Pot.

For the vinaigrette, combine the vinegar, mustard and sugar in the Quick Shake® Container. Slowly drizzle olive oil into the mixture; shake until thickened. Season with salt and pepper and set aside. Add the pasta to the boiling water and cook 8-10 minutes until tender. Rinse and drain pasta in Double Colander. Using the Saucy Silicone Spatula, place pasta in Ice Prisms™ Large Bowl. Toss with half of the vinaigrette. Stir in peppers, onions, olives, and parsley.

When ready to grill, place the clams and oysters on the grill rack and cook until they open. Skewer shrimp and scallops and place on grill rack, grill 1-2 minutes per side. Remove to a platter and discard any clams or oysters that have not opened. Arrange seafood on top of orzo salad and drizzle remaining vinaigrette over all, and sprinkle with remaining 1/4 cup chopped parsley.

Nutrition Facts:
Serving Size: 1/8 Recipe, Servings per recipe: 8, Calories 540, Calories from fat 280, Total fat 31g, Saturated fat 4.5g, Trans fat 0g, Cholesterol 50mg, Sodium 250mg, Total Carbohydrate 48g, Dietary fiber 3g, Sugar 4g, Protein 18g