Scallop And Potato Salad Recipe

Name: Scallop And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Dressing; 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 (Recipe #99882) or 2 tablespoons finely chopped fresh chives; salt; pepper

Servings: persons

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
Dressing
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 (Recipe #99882) or 2 tablespoons finely chopped fresh chives
salt
pepper

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, saute potatoes in 2 tablespoons oil approximately 2 minutes until golden; transfer to plate with a slotted spoon.
4
In same skillet, saute 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.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Scallop And Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallop And Potato Salad

How did you like this recipe?

Frequently Asked Questions