Grilled Seafood Salad Nicoise
Adapted from a recipe by Bobby Flay- Food TV Network

Vinaigrette:
1/3 cup Balsamic vinegar
1 tablespoon prepared mustard
1 teaspoon anchovy paste (optional)
2 cloves garlic or to taste, crushed in a pilón (mortar)
1 teaspoon finely chopped fresh cilantrillo (Chinese parsley)
1/2 cup Extra Virgin Olive oil
Salt and freshly ground pepper to taste
Pinch of brown sugar
1 tsp Worcestershire sauce

Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.

Seafood:
1 pound tuna steak, cut into 8 pieces
12 jumbo shrimp, shelled and deveined
12 large sea scallops
1/4 cup olive oil
Salt and freshly ground pepper
Dash of Paprika (I use the smoked Paprika sold at Tienda. Com, from Spain)
Juice of 1 lemon

Brush the tuna, shrimp and scallops with the olive oil and lemon juice and season with salt, paprika and pepper to taste. Grill the tuna to rare (depending on personal taste), grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.

Vegetables:
2 red bell peppers, quartered
1 yellow pepper, quartered
Olive oil
Salt and freshly ground pepper
1/2 pint each red and yellow cherry tomatoes, sliced in half
3/4 pound green beans (haricorts verte) cooked al dente
Red leaf lettuce
1/2 cup Nicoise olives, pitted

Preheat grill. Brush peppers with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through. Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste. Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad. Yield: Yield: 8 servings