Scallop Salad with Young Potatoes and Creamy Vinaigrette
Salads • World
Description
Scallop Salad with Young Potatoes and Creamy Vinaigrette
Ingredients
- Olive Oil 3 tablespoons
- Champagne Vinegar 2 tablespoons
- English Dry Mustard 1 teaspoon
- Dijon Mustard 1 teaspoon
- Mayonnaise 5 tablespoons
- Whipped Cream 1 tablespoon
- Chives 2 tablespoons
- New Potatoes 8 pieces
- Scallops 15 oz
- Mixed salad greens 5 oz
Step-by-Step Guide
Step 1
In a small bowl, mix 1 tablespoon of olive oil, vinegar, and both mustards. Stir in the mayonnaise, then the whipped cream. Add the chopped chives. Season with salt and pepper to taste.
Step 2
Cook the potatoes in boiling salted water until tender, about 15 minutes. Drain and cool. Cut each potato into 4 pieces crosswise.
Step 3
Heat the remaining oil in a large skillet over high heat. Add the potatoes and fry until golden brown. Use a slotted spoon to transfer to a plate.
Step 4
In the same skillet, sauté the scallops until cooked, about 1 minute on each side.
Step 5
In a large bowl, toss the salad greens with the prepared dressing. Season with salt and pepper.
Step 6
Place the salad in the center of the plates, top with scallops and potatoes. Drizzle with the remaining dressing, sprinkle with chives, and serve.
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