 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Easy yet impressive seafood salad, adapted from a Bon Appetit recipe. I make the dressing and boil the potatoes the night before, then complete the recipe the next day just before serving. Preparation time does not include cooling time. I generally make with fresh chives from my herb garden in the summer and with my seafood seasoning mixture in the winter. Ingredients:
6 medium red potatoes |
2 tablespoons oil |
1 lb sea scallops, halved horizontally or 1 lb bay scallop |
0.5 (12 ounce) bag mixed baby greens |
2 tablespoons white wine vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
1 teaspoon prepared hot mustard |
1/2 cup mayonnaise |
1 tablespoon heavy cream |
1 teaspoon seafood seasoning, mixture (seasoning mixture for fish & seafood) or 2 tablespoons finely chopped fresh chives |
salt |
pepper |
Directions:
1. For best results, make dressing a few hours ahead of time to let flavors blend: whisk together vinegar through hot mustard; whisk in mayonnaise and cream; mix in chives or seafood seasoning; season with salt and pepper to taste.
2. In large saucepan of boiling salted water, cook potatoes approximately 12 minutes until just tender; drain potatoes and let cool. Cut each potato crosswise into 4 slices.
3. In large skillet over high heat, sauté potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
4. In same skillet, sauté scallops approximately 1 minute per side until just cooked through.
5. In a large bowl, toss mixed greens with enough vinaigrette to coat; transfer to plates. Arrange scallops and potatoes on top of greens and drizzle rest of vinaigrette over scallops and potatoes.
|
|