Old MacDonald's Potato Box Recipes
Grilled Shellfish and Potato Salad with Avocado Salsa, Scallion Oil and Plum Coulis Ingredients For scallion oil 2 bunches scallions (about 1/2 pound) 1/2 cup olive oil 1/2 pound fingerling potatoes or other small boiling potatoes 3 tablespoons olive oil 3/4 pound large shrimp (about 12) 3/4 pound sea scallops (about 18) Avocado Salsa 4 cups loosely packed mesclun (mixed baby greens; about 4 ounces) Plum Coulis For Avocado Salsa 2 large shallots 3 garlic cloves 2 tablespoons chopped fresh coriander 10 medium tomatillos (about 1/2 pound) 2 firm-ripe California avocados 1 tablespoon fresh lime juice, or to taste For Plum Coulis 2 ripe large red or purple plums (about 1/2 pound) 2 tablespoons water 1/2 teaspoon sugar to sweeten plums if desired freshly ground black pepper Directions Make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper. Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste. Make Avocado Salsa Finely chop shallots and mince garlic. In a bowl toss shallots and garlic with coriander. Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness. Chop tomatillos and add to shallot mixture, tossing to combine. Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and salt and pepper to taste to tomatillo mixture, gently tossing until just combined. Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap Make Plum Coulis Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving. Just before serving, add sugar, pepper, and salt to taste.

Old MacDonald's Potato Box Recipes

Grilled Shellfish and Potato Salad with Avocado Salsa, Scallion Oil and Plum Coulis

Ingredients

For scallion oil
2 bunches scallions (about 1/2 pound)
1/2 cup olive oil
1/2 pound fingerling potatoes or other small boiling potatoes
3 tablespoons olive oil
3/4 pound large shrimp (about 12)
3/4 pound sea scallops (about 18)
Avocado Salsa
4 cups loosely packed mesclun (mixed baby greens; about 4 ounces)
Plum Coulis

For Avocado Salsa
2 large shallots
3 garlic cloves
2 tablespoons chopped fresh coriander
10 medium tomatillos (about 1/2 pound)
2 firm-ripe California avocados
1 tablespoon fresh lime juice, or to taste

For Plum Coulis
2 ripe large red or purple plums (about 1/2 pound)
2 tablespoons water
1/2 teaspoon sugar to sweeten plums if desired
freshly ground black pepper

Directions

Make scallion oil:
Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender purée with oil and salt and pepper to taste until smooth. Pour purée through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
In a large saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl toss potatoes with 1 tablespoon olive oil and season with salt and pepper.
Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.
Make Avocado Salsa
Finely chop shallots and mince garlic. In a bowl toss shallots and garlic with coriander. Discard husks from tomatillos and rinse tomatillos under warm water to remove stickiness. Chop tomatillos and add to shallot mixture, tossing to combine.
Peel and pit avocados and cut into 3/4-inch pieces. Add avocados, lime juice, and salt and pepper to taste to tomatillo mixture, gently tossing until just combined. Salsa may be made 4 hours ahead and chilled, its surface covered with plastic wrap

Make Plum Coulis
Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
Just before serving, add sugar, pepper, and salt to taste.